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Japanese Vegetable Soup (Kenchinjiru)

yield: 4 total time: 55 minutes
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Ingredients

  • 1/2 firm tofu pack, /momen tofu, about 200g/7.1oz
  • 7 1/4 tablespoons carrot thinly sliced to 3mm thick, note 1
  • 5/8 cup daikon
  • 3 millimeters pie
  • 1 3/4 ounces shimeji mushrooms de-clustered to individual or a few tiny bunch of mushrooms
  • 3 1/2 ounces taro peeled and cut into bite size pieces
  • 4 3/8 ounces konnyaku 1/2 pack
  • 2 1/8 cups boiling water
  • 1 stem shallot /scallions, cut to 2.5cm/1" long
  • 1 tablespoon sesame oil
  • 1/2 tablespoon oil
  • 3 3/8 cups dashi stock note 3
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 pinch salt

Nutrition

  • Calories : 150 calories
  • Carbohydrate : 10 grams
  • Cholesterol : 5 milligrams
  • Fat : 8 grams
  • Fiber : 2 grams
  • Protein : 7 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 860 milligrams
  • Sugar : 2 grams
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