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Prepare Burdock root.
Provide Taro root.
Use Daikon radish.
Prepare Carrot.
You need Aburaage.
Use Shimeji mushrooms (optional).
You need to prepare Konnyaku (optional).
Use Firm tofu.
Use Dashi stock granules.
Provide ☆Miso.
Use ☆ Soy sauce.
Use Water.

Short Tips:

- In order to make the procedure of cooking much easier, you should require to time to make huge amounts of meat or vegetable supply as well as shop it in the freezer. Not only is making your very own stock more economical than buying it from a store, however it makes it easy to maintain a large supply on hand. Just freeze the stock in tiny and also plainly identified sections and then get what you require when you require it!

Scrape off the burdock skin as if you're shaving a pencil, and boil in enough water to cover (not listed)..
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..
Add water, dashi stock into the saucepan in Step 1. Cut the daikon in quarter rounds, carrot into shavings, aburaage into rectangles. Put all the vegetables in the saucepan..
Transfer the taro root in Step 2 to a colander and wash briefly. Slice the konnyaku with a slicer and put both vegetables in the saucepan. ※This is the slicer I used..
With a bamboo skewer check to see if it's cooked through, then dissolve the ☆ ingredients..
Trim off the root ends and shred the shimeji mushrooms, add these with the 1 cm cubed tofu. Simmer for a while and once it's cooked through, it's done!!.

Now that you have actually checked out the My Mother's Easy Kenchin Soup recipe, as well as you have the expertise that you require to execute in the cooking area. Get that apron out, dust off your mixing bowls as well as roll up your sleeves. You have some cooking to do.

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