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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 Deciding on Healthy Fast Food.

Almost every single “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is actually very true. But at times the last thing you wish to do is put together a whole dinner for yourself and your family. Once in a while you just want to pay a visit to the drive through when you are on your way home and finish the day. There isn’t any reason that you shouldn’t be permitted to do this and not be suffering from guilt about slipping on your diet. You are capable of doing this because most of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is the way to eat healthfully when you visit the drive through.

Focus on the sides. Not too long ago, the sole side dish item offered by a fast food restaurant was French fries. Now many of the fast food choices have been widened a great deal. Now you may get a range of salads. You might get chili. You might get baked potatoes. Fruit is usually offered. There are plenty of healthy options that do not include things like putting something deep fried into your body. When choosing your dinner from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep your calorie and fatty food count lower and stay away from commitment.

Simple logic states that the simplest way to lose weight and get healthy is to ban fast food from your diet altogether. Most of the time this is a good plan but if you make good choices, there is not any reason you can’t visit your drive through now and then. Once in a while, allowing someone else cook dinner is just what you require. If you choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to fall vegetable kenchin soup with tomato and miso recipe. You can cook fall vegetable kenchin soup with tomato and miso using 19 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Fall Vegetable Kenchin Soup with Tomato and Miso:
  1. You need 1/2 block Tofu (I recommend firm tofu)
  2. Use 5 cm Daikon radish (peeled)
  3. Get 1/3 to 1/2 Carrot (peeled)
  4. Take 1/2 stalk Japanese leek
  5. Get Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
  6. Use 1 small Sweet potato
  7. Provide 1/3 Burdock root (peeled)
  8. Get 1/2 bunch Mushrooms (I used shimeji mushrooms)
  9. Use 1 tbsp plus Vegetable oil for stir frying (or sesame oil)
  10. Take 1 Finely chopped green onion as topping (to taste)
  11. You need 1 Shichimi spice, cheese, butter - optional (to taste)
  12. You need Seasoning ingredients A:
  13. Provide 200 ml A: Tomato puree
  14. Prepare 400 ml A: Dashi stock (relatively concentrated)
  15. Take 2 tbsp A: Sake
  16. Provide 1 piece A: Grated ginger (you can grated ginger from a tube)
  17. Prepare Seasoning ingredients B:
  18. You need 3 tbsp B: Miso (your favorite type) or more to taste
  19. Provide 1 tsp B: Sugar (as a secret ingredient)
Steps 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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