Japanese Vegetable Soup (Kenchinjiru)
yield: 4
total time: 55 minutes
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
Thank you for visiting our website. Hope you enjoy Japanese Vegetable Soup (Kenchinjiru) above. You can see more 19 japanese taro bread recipe Deliciousness awaits you! to get more great cooking ideas.