Japanese Vegetable Miso Soup (Keno-Shiru)

Japanese Vegetable Miso Soup (Keno-Shiru). Miso Soup is soul food for Japanese people. They can have it anytime of a day. Some people don't mind eating just a bowl of rice and this soup without any main or side dishes.

Even though it's filled with veggies, this is still a very light soup, so it makes a good starter or a warming afternoon snack, or, if you wanted to make it more of a meal, you could round it out with some Asian noodles. Miso soup is not miso soup without dashi. While you may not be familiar with dashi, it is actually the easiest and quickest broth one can make at home. You can cook Japanese Vegetable Miso Soup (Keno-Shiru) using 16 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Japanese Vegetable Miso Soup (Keno-Shiru)

1. It's 15 cm of Daikon Radish.
2. Prepare 1 pieces of carrot.
3. Prepare 15 cm of Kombu (kelp).
4. Prepare 2 pieces of Kouya Tofu(freeze-dried Tofu).
5. Prepare 3 pieces of dried Shiitake mushroom.
6. Prepare 70 g of boiled young bamboos.
7. It's 50 g of boiled Zenmai.
8. You need 3 pieces of boiled Fuki.
9. It's 20 cm of Gobou(Burdock).
10. Prepare 1 pack (120 g) of boiled soybean.
11. You need 1 piece of Aburaage (thin deep fried Tofu).
12. It's 1 pack of natural Dashi or 1 tablespoon Dashi powder (Japanese fish bouillon powder).
13. You need of For Keno- Shiru.
14. Prepare 1000 ml of water.
15. It's 1 tablespoon of Dashi powder.
16. Prepare 3 tablespoon of Miso.

There are quite a few methods to make dashi. Japanese home cooks commonly use Awase Dashi (made with kombu kelp+ dried bonito flakes). You don't have to go to Japanese restaurants to get Miso Soup any more. Strain off the bonito and set aside for whenever you need the dashi. --Make the Miso Shiru-.

Japanese Vegetable Miso Soup (Keno-Shiru) instructions

1. Put dried Shiitake mushroom and Kombu in water till soft. These are Zenmai, young bamboo and Shiitake..
2. Don't throw the Shiitake and Kombu water. These make the soup so tasty..
3. Cut all the vegetables same size, 5mm square..
4. Put cutting Gobou(Burdock) in water..
5. These are Zenmai and Young bamboo.
6. .
7. Cut boiled soybean.
8. Ingredients.
9. Mix Kombu water, Shiitake water and water(1000ml totally) and put 1 pack of natural Dashi or 1 tablespoon Dashi powder. And put all the ingredients in pot and bring to boil..
10. Cook till all the vegetables soften for about 20min..
11. Pack 2 cups of the cooked vegetables mixture. And keep in freezer..
12. To make Keno-Shiru. Put 1000ml water in pot and 1 pack of cooked vegetables and 1 tablespoon Dashi powder..
13. After boiling put 3 tablespoon Miso.
14. Garnish with green onion.

Bring the dashi to a boil. Mix a little hot liquid with the bean paste, stirring until smooth. Miso soup (味噌汁, miso shiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic that actually defines miso soup, many other ingredients are added depending on. Miso-shiru (Miso soup) is considered to be the soul of Japan and is an indispensable part of the Japanese cuisine.

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