Recipe: To Try At Home Japanese Vegetable Miso Soup (Keno-Shiru)

Recipe: To Try At Home Japanese Vegetable Miso Soup (Keno-Shiru) Delicious, fresh and tasty.

Japanese Vegetable Miso Soup (Keno-Shiru). Japanese 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. Aunty Eiko's international cuisine experience Japan Yokohama.

Add the miso mixture, scallions, vinegar and sugar to the soup and stir to combine.

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 achieve it.

Ingredients of Japanese Vegetable Miso Soup (Keno-Shiru)

1. It’s of Daikon Radish.

2. You need of carrot.

3. You need of Kombu (kelp).

4. You need of Kouya Tofu(freeze-dried Tofu).

5. You need of dried Shiitake mushroom.

6. Prepare of boiled young bamboos.

7. Prepare of boiled Zenmai.

8. Prepare of boiled Fuki.

9. Prepare of Gobou(Burdock).

10. Prepare of boiled soybean.

11. Prepare of Aburaage (thin deep fried Tofu).

12. It’s of natural Dashi or 1 tablespoon Dashi powder (Japanese fish bouillon powder).

13. You need of For Keno- Shiru.

14. It’s of water.

15. It’s of Dashi powder.

16. You need of Miso.

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

The savory, light broth warms your body, and opens up your appetite for the meal to come.

Making your own miso soup at home is surprisingly easy and only requires a few ingredients.

Serve your soup as an appetizer with Asian dishes or enjoy it all on its own.

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. Dont 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.

Ingredients: canola oil, miso paste, onion, mushrooms, potatoes, carrots, leeks.

Add water and boil until all the vegetables are soft; reduce heat to simmer and add miso paste.

Scoop out from the miso soup bowl enhance the Japanese feeling, and make it much more presentable.

How to keep the dashi and miso soup.

Dashi can be stored up to one week in the refrigerator.