Easiest Way to Prepare Delicious Japanese Vegetable Miso Soup (Keno-Shiru)

Easiest Way to Prepare Delicious 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.

A common feature of eating sushi at Japanese restaurants is the steaming bowl of miso soup served at the beginning of a meal.

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.

You can cook 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. Prepare 15 cm of Daikon Radish.

2. It’s 1 pieces of carrot.

3. It’s 15 cm of Kombu (kelp).

4. It’s 2 pieces of Kouya Tofu(freeze-dried Tofu).

5. Prepare 3 pieces of dried Shiitake mushroom.

6. Prepare 70 g of boiled young bamboos.

7. Prepare 50 g of boiled Zenmai.

8. You need 3 pieces of boiled Fuki.

9. You need 20 cm of Gobou(Burdock).

10. It’s 1 pack (120 g) of boiled soybean.

11. It’s 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. It’s of For Keno- Shiru.

14. It’s 1000 ml of water.

15. Prepare 1 tablespoon of Dashi powder.

16. Prepare 3 tablespoon of Miso.

Serve your soup as an appetizer with Asian dishes or enjoy it all on its own. Vegan Adaptable A bowl of piping hot Vegetable Miso Soup is a simple mix of comfort, nutrition, and deliciousness!

The versatility of Japanese miso soups is also a great way to incorporate seasonal vegetables.

Miso soup is a staple dish for Japanese.

It's basically on the table at least once a day.

Japanese Vegetable Miso Soup (Keno-Shiru) step by step

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.

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

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

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

How to keep the dashi and miso soup.

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