30min 4 ppl
Kenchinjiru
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 6 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 10g
Carbs 18g
Fats 10g
About this dish
Tofu crumbled and browned before simmering with daikon, carrot, burdock and konnyaku in a clear kombu broth, seasoned simply with soy. The Buddhist temple soup that inspired every other Japanese vegetable soup that followed.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Daikoncut into quarter rounds200 g
- Carrotscut into quarter rounds100 g
- Burdock rootpeeled and cut into diagonal slices100 g
- Shiitake mushroomssliced100 g
- Spring onionssliced2
Plant Proteins
- Firm tofucrumbled300 g
Tins & Jars
- Konnyakudiced150 g
- Kombu dashi800 ml
Oils & Condiments
- Soy sauce60 ml
- Sesame Oil10 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Crumble the tofu, cut the daikon, carrots and burdock root into bite-sized pieces, and dice the konnyaku.
Approx. 10 minutes
2
Heat the sesame oil in a large saucepan and stir-fry the crumbled tofu for 4 minutes until lightly browned.
Approx. 4 minutes
3
Add the daikon, carrots, burdock root, konnyaku and shiitake and stir-fry for 3 minutes more.
Approx. 3 minutes
4
Pour in the kombu dashi, bring to a simmer, then cover and cook for 15 minutes until the vegetables are tender.
Approx. 10 minutes
5
Stir in the soy sauce and simmer for 5 minutes more until well seasoned.
Approx. 5 minutes
6
Ladle into bowls and scatter with sliced spring onion.
Approx. 3 minutes
