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The ingredients needed to cook Japanese Vegan Soup (Kenchinjiru):
- Provide 200 g taros or potatoes
- Provide 100 g carrot
- Use 100 g daikon raddish
- Provide 100 g gobo
- Get 1 stick green onion
- Get 1 sheet konnyaku
- Use 1 tofu
- Provide 1 tbsp sesame oil
- Take 1000 mL komb kelp dashi soup stock
- Get 3 tbsp Sake
- Take 2 tbsp soy sauce
Instructions to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
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