Recipe of Perfect Japanese Vegetable Miso Soup (Keno-Shiru)

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a distinctive dish, Japanese Vegetable Miso Soup (Keno-Shiru). This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Japanese Vegetable Miso Soup (Keno-Shiru) Recipe. The versatility of Japanese miso soups is also a great way to incorporate seasonal vegetables. Miso soup is a staple dish for Japanese.

You can have Japanese Vegetable Miso Soup (Keno-Shiru) using 16 ingredients and 14 steps. Here is how you cook it.

Ingredients of Japanese Vegetable Miso Soup (Keno-Shiru)

1. It’s 15 cm of Daikon Radish.
2. You need 1 pieces of carrot.
3. You need 15 cm of Kombu (kelp).
4. It’s 2 pieces of Kouya Tofu(freeze-dried Tofu).
5. It’s 3 pieces of dried Shiitake mushroom.
6. You need 70 g of boiled young bamboos.
7. You need 50 g of boiled Zenmai.
8. Prepare 3 pieces of boiled Fuki.
9. Make ready 20 cm of Gobou(Burdock).
10. Make ready 1 pack (120 g) of boiled soybean.
11. Take 1 piece of Aburaage (thin deep fried Tofu).
12. Take 1 pack of natural Dashi or 1 tablespoon Dashi powder (Japanese fish bouillon powder).
13. It’s of For Keno- Shiru.
14. Prepare 1000 ml of water.
15. You need 1 tablespoon of Dashi powder.
16. Prepare 3 tablespoon of Miso.

This is a quick and easy vegan Japanese miso soup recipe and it's filled with veggies.Even though it's filled with veggies, this is still a very light soup, so it makes a good starter or a warming afternoon snack, or, if you wanted to make it more of a meal, you could round it out with some Asian noodles.Miso soup (味噌汁, miso shiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste.Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on.

Japanese Vegetable Miso Soup (Keno-Shiru) instructions

1. Put dried Shiitake mushroom and Kombu in water till soft. These are Zenmai, young bamboo and Shiitake..
2. Don't throw the Shiitake and Kombu water. These make the soup so tasty..
3. Cut all the vegetables same size, 5mm square..
4. Put cutting Gobou(Burdock) in water..
5. These are Zenmai and Young bamboo.
6. .
7. Cut boiled soybean.
8. Ingredients.
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..
10. Cook till all the vegetables soften for about 20min..
11. Pack 2 cups of the cooked vegetables mixture. And keep in freezer..
12. To make Keno-Shiru. Put 1000ml water in pot and 1 pack of cooked vegetables and 1 tablespoon Dashi powder..
13. After boiling put 3 tablespoon Miso.
14. Garnish with green onion.

They can have it anytime of a day.Some people don't mind eating just a bowl of rice and this soup without any main or side dishes.Miso paste is found at Japanese markets, online stores or even in the Asian food section at some American supermarkets.

Strain off the bonito and set aside for whenever you need the dashi. –Make the Miso Shiru-.Bring the dashi to a boil.Mix a little hot liquid with the bean paste, stirring until smooth.I grew up on this cloudy, savory soup and can never get enough of its comforting properties.Miso soup is a traditional Japanese soup made with dashi (soup stock made with kombu or bonito flakes).