How to make Kenchin Jiru (けんちん汁) a traditional Japanese soup made with tofu and a variety of vegetables served in a soy sauce flavoured dashi broth.
- 500ml water
- 5g kombu
- 10g dried shiitake mushroom
- 1 tsp sesame oil
- 1/2 (75g) carrot cut into rounds and quartered
- 1/3 (250g) daikon cut into rounds and quartered
- 1/2 (100g) gobo peeled and diagonally sliced
- 1/2 sheet (150g) konnyaku rough bitesize chunks
- 2 sheets (20g) aburaage (twice fried tofu) thinly sliced
- 50g shimeji mushrooms
- 100g enoki mushrooms
- 50g spring onion diagonally sliced
- Add kombu and shiitake mushroom to a pot with 500ml cold water. Cover and allow to soak for at least 30 minutes. (If you have time, leave overnight for a deeper flavour.)
- Remove the shiitake mushroom and thinly slice it to add back to the soup later.
- Place the pot on the stove and heat until the dashi starts to bubble (don't let it boil). When it's nearly boiling, lower the heat to simmer and remove the kombu. Simmer for 5 minutes.
- Heat up another large pot on medium and add 1 tsp sesame oil. Add all of the ingredients except for spring onion (we'll add that later) and stir fry until the root vegetables are softened slightly.
- Pour the dashi into the pot with the other ingredients and simmer until the carrot and daikon are soft enough to pierce with a fork.
- Add the 2 tbsp sake, 2 tbsp mirin and 3 tbsp soy sauce and simmer for 2-3 minutes.
- Finally add the spring onion and simmer for another 5 minutes.
- Taste test, you can simmer for longer to make the flavour more concentrated or add a little more soy sauce to taste.
- Dish up and enjoy!
Store leftovers in an airtight container in the fridge and consume within 2-3 days. Reheat in the microwave or on the stove.
- Prep Time: 10 minutes
- Soaking Time (dashi): 30 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Japanese
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