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Before you jump to Japanese Vegan Soup (Kenchinjiru) recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.
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If you are not sensitive to nuts, try having some almonds! Almonds have a multitude of health benefits and are an excellent choice when you require a shot of energy. Different nutritional vitamins tend to be found in these wonderful nuts. Almonds, like turkey, have the enzyme tryptophan that may often make you sleepy. Regarding almonds, however, they wont allow you to really miss a nap. Rather, these nuts help to reduce stress and provide a soothing feeling throughout your body. Almonds typically provide a general increased sense of well-being.
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We hope you got benefit from reading it, now let’s go back to japanese vegan soup (kenchinjiru) recipe. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Japanese Vegan Soup (Kenchinjiru):
- Get 200 g taros or potatoes
- Get 100 g carrot
- Get 100 g daikon raddish
- Prepare 100 g gobo
- Use 1 stick green onion
- You need 1 sheet konnyaku
- Use 1 tofu
- Prepare 1 tbsp sesame oil
- Get 1000 mL komb kelp dashi soup stock
- Provide 3 tbsp Sake
- Get 2 tbsp soy sauce
Steps 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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