Japanese Vegetable Miso Soup (Keno-Shiru)

Source : Put Dried Shiitake Mushroom And Kombu In Water Till Soft These Are Zenmai Young Bamboo And Shiitake Don T Throw The Shiitake And Kombu Water These Ma...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Aunty Eiko's international cuisine experience

at : January 1, 2026

Step:

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

Ingredients

15 cm Daikon Radish
1 pieces carrot
15 cm Kombu (kelp)
2 pieces Kouya Tofu(freeze-dried Tofu)
3 pieces dried Shiitake mushroom
70 g boiled young bamboos
50 g boiled Zenmai
3 pieces boiled Fuki
20 cm Gobou(Burdock)
1 pack (120 g) boiled soybean
1 piece Aburaage (thin deep fried Tofu)
1 pack natural Dashi or 1 tablespoon Dashi powder (Japanese fish bouillon powder)
For Keno- Shiru
1000 ml water
1 tablespoon Dashi powder
3 tablespoon Miso