My Mother's Easy Kenchin Soup

1. 1

   Scrape off the burdock skin as if you're shaving a pencil, and boil in enough water to cover (not listed).

2. 2

   While the burdock in Step 1 is being cooked, peel the taro root, cut into bite sizes, and boil in a separate saucepan over a high heat until it comes to the boil, then turn it down to cook further.

3. 3

   Add water, dashi stock into the saucepan in Step 1.

4. 4

   Cut the daikon in quarter rounds, carrot into shavings, aburaage into rectangles.

5. 5

   Put all the vegetables in the saucepan.

6. 6

   Transfer the taro root in Step 2 to a colander and wash briefly.

7. 7

   Slice the konnyaku with a slicer and put both vegetables in the saucepan.

8. 8

   This is the slicer I used.

9. 9

   With a bamboo skewer check to see if it's cooked through, then dissolve the ingredients.

10. 10

    Trim off the root ends and shred the shimeji mushrooms, add these with the 1 cm cubed tofu.

11. 11

    Simmer for a while and once it's cooked through, it's done!

12. 12

    !

* Per serving · 4 servings · Values may vary.

No additional tips available.