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Fall Vegetable Kenchin Soup with Tomato and Miso
Fall Vegetable Kenchin Soup with Tomato and Miso

Before you jump to Fall Vegetable Kenchin Soup with Tomato and Miso recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Just about every single article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to this. From time to time, though, you absolutely do not need to make an entire meal for your family or even just for yourself. Sometimes just about all you really want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from remorse about slipping on your diet. This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their menus. Here is how one can find healthy food choices at the drive through.

Go for the side dishes. Not that long ago, the only side dish item at a fast food restaurant was French fries. Today almost all of the most popular fast food franchises have increased their offerings. There are plenty of salads available now. Chili is definitely a different choice. You can buy a baked potato. You can pick fruit. There are a lot of possibilities that you can choose that do not force you to consume foods that have been deep fried. When selecting your meal from the drive through, pick out a variety of side items instead of choosing a pre-made “meal deal”. When you do this you can keep your fat content and also calorie counts low.

Logic states that that one of the best ways to stay healthy is to sidestep the drive through and never eat fast food. While, in most cases, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Every now and then, allowing someone else cook dinner is just what you require. If you choose healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to fall vegetable kenchin soup with tomato and miso recipe. To make fall vegetable kenchin soup with tomato and miso you only need 19 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to cook Fall Vegetable Kenchin Soup with Tomato and Miso:
  1. Use 1/2 block Tofu (I recommend firm tofu)
  2. Prepare 5 cm Daikon radish (peeled)
  3. Get 1/3 to 1/2 Carrot (peeled)
  4. Take 1/2 stalk Japanese leek
  5. Take Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
  6. Get 1 small Sweet potato
  7. You need 1/3 Burdock root (peeled)
  8. You need 1/2 bunch Mushrooms (I used shimeji mushrooms)
  9. Provide 1 tbsp plus Vegetable oil for stir frying (or sesame oil)
  10. Provide 1 Finely chopped green onion as topping (to taste)
  11. Provide 1 Shichimi spice, cheese, butter - optional (to taste)
  12. Provide Seasoning ingredients A:
  13. Take 200 ml A: Tomato puree
  14. Use 400 ml A: Dashi stock (relatively concentrated)
  15. You need 2 tbsp A: Sake
  16. Provide 1 piece A: Grated ginger (you can grated ginger from a tube)
  17. You need Seasoning ingredients B:
  18. Use 3 tbsp B: Miso (your favorite type) or more to taste
  19. Use 1 tsp B: Sugar (as a secret ingredient)
Instructions to make Fall Vegetable Kenchin Soup with Tomato and Miso:
  1. Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up.
  2. Slice the sweet potato into 1 cm thick rounds. Slice the burdock root thinly on the diagonal. Put both in a bowl of water to get rid of any bitterness. Cut the root ends off the shimeji mushrooms and shred apart.
  3. Cut the daikon radish into quarters lengthwise and slice thinly. Cut the carrot into half lengthwise and slice thinly. Cut the leek into 1cm wide pieces.
  4. Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat.
  5. Add the A: ingredients and simmer over low heat while skimming off the scum.
  6. When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
  7. Add the B seasoning ingredients (miso and sugar) at the end. Bring to a simmer again and it's done. Taste and adjust as you're adding the miso.
  8. Ladle into serving bowls and top with chopped green onion to taste. Add some shichimi pepper powder, cheese and/or butter to taste when you're eating the soup.
  9. Additional note: If you leave the soup to rest for at least and hour and up to half a day, the flavors will mellow out and become even more delicious.
  10. Variation 1: Top with cheese and grill to turn it into a "kenchin soup gratinée".
  11. Variation 2: Add some udon noodles to turn it into "Kenchin noodles". You can add soba noodles instead too.
  12. This is the tomato purée I used.

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