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We hope you got insight from reading it, now let’s go back to japanese vegetable miso soup (keno-shiru) recipe. You can cook japanese vegetable miso soup (keno-shiru) using 16 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to cook Japanese Vegetable Miso Soup (Keno-Shiru):
- Provide 15 cm Daikon Radish
- Use 1 pieces carrot
- Get 15 cm Kombu (kelp)
- Take 2 pieces Kouya Tofu(freeze-dried Tofu)
- Use 3 pieces dried Shiitake mushroom
- Take 70 g boiled young bamboos
- Get 50 g boiled Zenmai
- Take 3 pieces boiled Fuki
- Provide 20 cm Gobou(Burdock)
- You need 1 pack (120 g) boiled soybean
- Get 1 piece Aburaage (thin deep fried Tofu)
- Provide 1 pack natural Dashi or 1 tablespoon Dashi powder (Japanese fish bouillon powder)
- Use For Keno- Shiru
- Prepare 1000 ml water
- Take 1 tablespoon Dashi powder
- Provide 3 tablespoon Miso
Instructions to make Japanese Vegetable Miso Soup (Keno-Shiru):
- Put dried Shiitake mushroom and Kombu in water till soft. These are Zenmai, young bamboo and Shiitake.
- Don't throw the Shiitake and Kombu water. These make the soup so tasty.
- Cut all the vegetables same size, 5mm square.
- Put cutting Gobou(Burdock) in water.
- These are Zenmai and Young bamboo
- Cut boiled soybean
- Ingredients
- Mix Kombu water, Shiitake water and water(1000ml totally) and put 1 pack of natural Dashi or 1 tablespoon Dashi powder. And put all the ingredients in pot and bring to boil.
- Cook till all the vegetables soften for about 20min.
- Pack 2 cups of the cooked vegetables mixture. And keep in freezer.
- To make Keno-Shiru. Put 1000ml water in pot and 1 pack of cooked vegetables and 1 tablespoon Dashi powder.
- After boiling put 3 tablespoon Miso
- Garnish with green onion
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