Kenchinjiru soup with plenty of vegetables

 

[Ingredients for 4 servings]

- 1/2 block of tofu

- 3cm daikon radish

- 1/4 carrot

- 1/2-1 burdock root

- 4 tablespoons chopped green onion

- 1/2 piece of ginger

- 1 tablespoon sesame oil

- 800ml dashi stock

<Seasonings>

- 3 tablespoons sake

- 1 tablespoon mirin

- 1 teaspoon salt

- 2 teaspoons soy sauce

[Preparation]

- Rinse the tofu quickly, break it into pieces with your hands, and drain in a colander.

Peel the daikon radish and carrots, cut them in half or quarters lengthwise, and cut them into thin half-moon or ginkgo slices.

Rinse the burdock root with a scrubbing brush, shred it, place it in water, then drain in a colander and rinse under running water.

Peel the ginger and grate it.

[Recipe]

1. Heat sesame oil in a pot over high heat and stir-fry the daikon radish, carrots, and drained burdock.

2. Once the oil has coated the ingredients, add the dashi stock and bring to a boil, then reduce the heat and simmer for about 10 minutes, or until the ingredients are soft.

3. Add the seasonings and tofu, simmer for 2-3 minutes, then turn off the heat and finally add the grated ginger. Serve in bowls and top with chopped green onions.