Recipe: Delicious Japanese Vegetable Miso Soup (Keno-Shiru)

Japanese Vegetable Miso Soup (Keno-Shiru). 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 is soul food for Japanese people.

Miso paste is found at Japanese markets, online stores or even in the Asian food section at some American supermarkets. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Miso soup is not miso soup without dashi. You can have Japanese Vegetable Miso Soup (Keno-Shiru) using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of Japanese Vegetable Miso Soup (Keno-Shiru)

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

While you may not be familiar with dashi, it is actually the easiest and quickest broth one can make at home. There are quite a few methods to make dashi. Japanese home cooks commonly use Awase Dashi (made with kombu kelp+ dried bonito flakes). Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed.

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.

The top countries of suppliers are Japan, China, and Japan, from which the percentage of japanese. Miso soup is the most iconic and traditional Japanese soup. It only requires a few ingredients and is super simple to make. The most commonly used miso soup ingredients, and the ones most often served in Japanese restaurant, are Tofu and Wakame seaweed and green shallots (as the "Suikuchi". This miso soup then trickled down into the diets of the more common people, where it has remained a prominent component of the Japanese diet ever since.