Tofu, Pork and Vegetable Soup, Kenchin-Style

Recipe Tofu, Pork and Vegetable Soup, Kenchin-Style


Rinse out tofu (bean curd) with water. Crumble coarsely by hand and place in sieve.

Peel daikon radish and carrot. Cut lengthwise in half or into quarters, and then cut into half-moon slices or quarter-round slices.

Shave burdock thinly as if sharpening a pencil with a knife. Soak in water. Change water several times to remove bitterness.

Blanch konnyaku (konjac) to remove smell. Cut in half horizontally, then cut into thin rectangular slabs in a size easy to eat.

Peel ginger and grate.

Heat sesame oil in pot at high temperature and stir-fry daikon radish, carrot and drained burdock. When vegetables are coated with oil, add konjac and further stir-fry.

When ingredients are coated with oil, add dashi stock (basic stock). When it comes to boil, lower the heat and simmer for 10 minutes.

Add and tofu and cook for 2-3 minutes. Remove from heat. Add grated ginger.

Transfer to cups and garnish with finely chopped leek.

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