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Japanese Vegetable Miso Soup (Keno-Shiru)
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Chef :
Aunty Eiko's international cuisine experienceJapanese Vegetable Miso Soup (Keno-Shiru)
This soup is from the north part of Japan, Aomori. My mother-in-law made this soup in winter and it's so tasty.
Ingredient
15 cm
Daikon Radish
1 pieces
carrot
15 cm
Kombu (kelp)
2 pieces
Kouya Tofu(freeze-dried Tofu)
3 pieces
dried Shiitake mushroom
70 g
boiled young bamboos
50 g
boiled Zenmai
3 pieces
boiled Fuki
20 cm
Gobou(Burdock)
1 pack (120 g)
boiled soybean
1 piece
Aburaage (thin deep fried Tofu)
1000 ml
water
1 tablespoon
Dashi powder
3 tablespoon
Miso
Cooking instructions
* Step 1
Put dried Shiitake mushroom and Kombu in water till soft. These are Zenmai, young bamboo and Shiitake.
* Step 2
Don't throw the Shiitake and Kombu water. These make the soup so tasty.
* Step 3
Cut all the vegetables same size, 5mm square.
* Step 4
Put cutting Gobou(Burdock) in water.
* Step 5
These are Zenmai and Young bamboo
* Step 6
* Step 7
Cut boiled soybean
* Step 8
Ingredients
* Step 9
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.
* Step 10
Cook till all the vegetables soften for about 20min.
* Step 11
Pack 2 cups of the cooked vegetables mixture. And keep in freezer.
* Step 12
To make Keno-Shiru. Put 1000ml water in pot and 1 pack of cooked vegetables and 1 tablespoon Dashi powder.
* Step 13
After boiling put 3 tablespoon Miso
* Step 14
Garnish with green onion
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