Kenchinjiru
Traditional Japanese vegetable soup with tofu and root vegetables
Ingredients
Instructions
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Prepare the tofuDrain the tofu and wrap in paper towels or a clean kitchen towel. Place a weight on top (like a cutting board with cans) and let sit for 15 minutes to remove excess water. Cut into 1-inch cubes and set aside.
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Prepare the vegetablesPeel and cut all vegetables as directed in the ingredients list. For the burdock root, soak in water after cutting to prevent discoloration, then drain before using.
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Sauté the vegetablesHeat sesame oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes. Add carrots, daikon, burdock root, and taro, and continue to sauté for 5 minutes, stirring occasionally.
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Add liquids and simmerAdd the dashi stock to the pot and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 15 minutes, or until root vegetables are tender when pierced with a fork.
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Add tofu and seasoningsGently add the tofu cubes, sweet potato, and shiitake mushrooms to the pot. Add soy sauce and mirin, and continue to simmer for another 10 minutes until all vegetables are tender and flavors have melded together.
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Season and adjust flavorsTaste the soup and adjust seasonings with salt if needed. The soup should have a light, savory flavor that highlights the natural sweetness of the vegetables.
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Serve and garnishLadle the hot soup into individual serving bowls. Garnish with sliced green onions. Serve immediately while hot.
Nutritional Information
185
Calories
per serving
12
Protein
grams
18
Carbohydrates
grams
8
Total Fat
grams
1
Saturated Fat
gram
5
Fiber
grams
6
Sugar
grams
750
Sodium
milligrams
15
Vitamin C
percent DV
10
Iron
percent DV
Kenchinjiru is Also Known As
けんちん汁, Japanese Vegetable Soup, Temple Soup, Buddhist Vegetable Soup or Shojin Ryori Soup
