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Whole grain meals are an superb choice for a fast healthy snack. A slice of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run may be more healthy with whole grain chips and crackers. Deciding on whole grain snacks is always much better than eating the highly processed grains we commonly come across in our grocery stores.
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We hope you got benefit from reading it, now let’s go back to japanese vegan soup (kenchinjiru) recipe. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Japanese Vegan Soup (Kenchinjiru):
- Take 200 g taros or potatoes
- Take 100 g carrot
- Use 100 g daikon raddish
- Provide 100 g gobo
- Provide 1 stick green onion
- Prepare 1 sheet konnyaku
- Take 1 tofu
- Take 1 tbsp sesame oil
- Get 1000 mL komb kelp dashi soup stock
- Get 3 tbsp Sake
- Take 2 tbsp soy sauce
Steps to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
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