(Tofu soup with vegetables)
In fall, various edible roots vegetables are
in season. Kenchin-jiru is nutritious soup with Tofu
and these vegetables and enjoyed the next day because it seems
to get better after repeated heating. It is a good idea to cook
a large amount of this soup.
( 4 servings ) 】
1 cake Momen-tofu, 1 small carrot,
50g Gobo ( burdock root ), 1/2 block Konnyaku,
5 Sato-imo (taro), 10cm Daikon (Japanese white
radish), 3 fresh Shiitake, 1/2 pack Shimeji-take,
5 Ao-negi ( green spring onions ), 2 tbsp. sesame
oil, 5 cups water
2 tsp. Dashi-no-moto (Japanese
powdered stock), 1 tbsp. Sake, 1tsp. salt, 2 tbsp.
powdered chili pepper of seven tastes)
Tofu and crush roughly.
Daikon and Ninjin to shape of gingko (Icho)
leaves. Slice Gobo thinly (like shaving pencil with knife).
Boil Konnyaku and cut into small rectangular pieces.
Remove inedible stem of Shiitake andShimeji.
Cut Shiitake into a bite size and separate Shimeji
into small bunches. Peel Sato-imo and cut into
thick round slices. Chop Ao-negi into small pieces.
the sesame oil in a pan. Sauté Konnyaku and all of
the vegetables except Ao-negi, and
Then put Tofu, too. Add water and seasonings of B and
boil over medium heat 10 minutes. Remove from heat and
garnish with Ao-negi. Serve in individual bowls and
put Shichimi-togarashi if you like
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