Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
Burdock root (peeled)
Mushrooms (I used shimeji mushrooms)
about 1/2 bunch
Vegetable oil for stir frying (or sesame oil)
1 tablespoon plus
Finely chopped green onion as topping
Shichimi spice, cheese, butter - optional
Seasoning ingredients A:
A: Tomato puree
A: Dashi stock (relatively concentrated)
about 400 ml
A: Grated ginger (you can grated ginger from a tube)
Seasoning ingredients B:
B: Miso (your favorite type)
3 tablespoons plus
B: Sugar (as a secret ingredient)
Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up.
Slice the sweet potato into 1 cm thick rounds. Slice the burdock root thinly on the diagonal. Put both in a bowl of water to get rid of any bitterness. Cut the root ends off the shimeji mushrooms and shred apart.
Cut the daikon radish into quarters lengthwise and slice thinly. Cut the carrot into half lengthwise and slice thinly. Cut the leek into 1cm wide pieces.
Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat.
Add the A: ingredients and simmer over low heat while skimming off the scum.
When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
Add the B seasoning ingredients (miso and sugar) at the end. Bring to a simmer again and it's done. Taste and adjust as you're adding the miso.
Ladle into serving bowls and top with chopped green onion to taste. Add some shichimi pepper powder, cheese and/or butter to taste when you're eating the soup.
Additional note: If you leave the soup to rest for at least and hour and up to half a day, the flavors will mellow out and become even more delicious.
Variation 1: Top with cheese and grill to turn it into a "kenchin soup gratinée".
Variation 2: Add some udon noodles to turn it into "Kenchin noodles". You can add soba noodles instead too.
This is the tomato purée I used.
Story Behind this Recipe
I put in lots of fall vegetables in kenchin soup, which I love, and gave it a tomato-miso flavor.
Use whatever kind of miso you like (red miso is good too). Adjust the amount of miso to your taste also. Use whatever fall vegetables (such as satoimo) you can get your hands on! You can add some aburaage (fried tofu) or meat (chicken) too, for extra volume.