Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kenchin soup in the training (tofu, pork, and vegetable soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kenchin soup in the training (tofu, pork, and vegetable soup) using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):

1. Take 400 grams Sliced pork belly
2. Get 3 leaves Chinese cabbage
3. Get 1/3 Daikon radish
4. Get 1 Carrot
5. Make ready 1 packet Enoki mushrooms
6. Prepare 1 pack Shimeji mushrooms
7. Get 1 packet Fresh shiitake mushroom
8. Get 1/3 Burdock root
9. Get 1/2 Konnyaku
10. Make ready 3 Chikuwa
11. Prepare 4 Taro root
12. Get 2 slice Aburaage
13. Take 1 Japanese leek
14. Take 1/2 block Tofu
15. Get 1 1/2 ml Japanese dashi stock
16. Take 3 tbsp Soy sauce
17. Get 3 tbsp Miso (the white and sweet variety)
18. Make ready 2 tbsp Sesame oil

Steps to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):

1. Cut the sliced pork belly into bite-sized pieces. Cut the Chinese cabbage into half and into 2 cm lengths. Slice the daikon into 5 mm quarter rounds and the carrots into 5 mm half-moons. Wash the enoki mushroom briefly, chop off the ends of stems, cut into half length-wise and loosen. Treat the shimeji mushrooms in the same way and break into small pieces. Slice the fresh shiitake mushrooms.
2. Cut the burdock root into half length, and slice diagonally. Peel the taro root, cut into half, then into 1cm slices. Rub with salt to remove the slime.
3. Cut konnyaku into a quarter, then slice before boiling briefly. In the same saucepan, dip the aburaage to remove some oil, cut into half, then into 5 mm width. Cut the Japanese leek diagonally.
4. Heat the sesame oil in a frying pan, and fry the pork belly until the colour changes. Add the burdock roots and stir fry further. Continue with the remaining ingredients: daikon, carrot, Chinese cabbage, enoki, shimeji, shiitake mushrooms, chikuwa, and konnyaku until all the ingredients are well-coated in oil.
5. Add the stock, turn the heat up to high to boil. Skim the foam that floats to the surface, add sake, and when it comes to the boil again, turn down the heat to low, and simmer gently for about 30 minutes. Check intermittently to make sure all of the moisture doesn't simmer away. Add water if necessary.
6. Add soy sauce and miso, and simmer 10 more minutes. Tear the tofu into chunks by hand throw it in. Sprinkle in the chopped Japanese leeks. When it comes to a simmer, it is ready to serve.
7. Ready to serve and ENJOY!

So that is going to wrap this up with this special food kenchin soup in the training (tofu, pork, and vegetable soup) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!