Kenchin soup in the training (Tofu, Pork, and Vegetable Soup)
Kenchin soup in the training (Tofu, Pork, and Vegetable Soup)

Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, kenchin soup in the training (tofu, pork, and vegetable soup). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have kenchin soup in the training (tofu, pork, and vegetable soup) using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):
  1. Get 400 grams Sliced pork belly
  2. Take 3 leaves Chinese cabbage
  3. Make ready 1/3 Daikon radish
  4. Prepare 1 Carrot
  5. Take 1 packet Enoki mushrooms
  6. Prepare 1 pack Shimeji mushrooms
  7. Take 1 packet Fresh shiitake mushroom
  8. Prepare 1/3 Burdock root
  9. Take 1/2 Konnyaku
  10. Get 3 Chikuwa
  11. Take 4 Taro root
  12. Get 2 slice Aburaage
  13. Make ready 1 Japanese leek
  14. Take 1/2 block Tofu
  15. Make ready 1 1/2 ml Japanese dashi stock
  16. Get 3 tbsp Soy sauce
  17. Get 3 tbsp Miso (the white and sweet variety)
  18. Take 2 tbsp Sesame oil
Instructions to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):
  1. Cut the sliced pork belly into bite-sized pieces. Cut the Chinese cabbage into half and into 2 cm lengths. Slice the daikon into 5 mm quarter rounds and the carrots into 5 mm half-moons. Wash the enoki mushroom briefly, chop off the ends of stems, cut into half length-wise and loosen. Treat the shimeji mushrooms in the same way and break into small pieces. Slice the fresh shiitake mushrooms.
  2. Cut the burdock root into half length, and slice diagonally. Peel the taro root, cut into half, then into 1cm slices. Rub with salt to remove the slime.
  3. Cut konnyaku into a quarter, then slice before boiling briefly. In the same saucepan, dip the aburaage to remove some oil, cut into half, then into 5 mm width. Cut the Japanese leek diagonally.
  4. Heat the sesame oil in a frying pan, and fry the pork belly until the colour changes. Add the burdock roots and stir fry further. Continue with the remaining ingredients: daikon, carrot, Chinese cabbage, enoki, shimeji, shiitake mushrooms, chikuwa, and konnyaku until all the ingredients are well-coated in oil.
  5. Add the stock, turn the heat up to high to boil. Skim the foam that floats to the surface, add sake, and when it comes to the boil again, turn down the heat to low, and simmer gently for about 30 minutes. Check intermittently to make sure all of the moisture doesn't simmer away. Add water if necessary.
  6. Add soy sauce and miso, and simmer 10 more minutes. Tear the tofu into chunks by hand throw it in. Sprinkle in the chopped Japanese leeks. When it comes to a simmer, it is ready to serve.

So that’s going to wrap this up for this exceptional food kenchin soup in the training (tofu, pork, and vegetable soup) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!