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–+ servings

Traditional Japanese Vegetable Soup (Kenchin Jiru)

Prep Time10 minutes
Cook Time20 minutes
soaking time30 minutes
Total Time1 hour
Author Yuto Omura
Servings 5 servings

Ingredients 
 

Dashi

Soup

Instructions 

  • Soak 5 g dried kelp (kombu) and 10 g dried shiitake mushroom in 500 ml water for at least 30 minutes, preferably overnight.
    dried shiitake mushrooms and kombu soaking in a pot of water
  • Bring a small pot of water to a rolling boil. Drain 150 g konjac (konnyaku) and boil it for 2-5 minutes, then drain and leave to cool. Prepare the vegetables and tofu according to the ingredients list. When the konjac is cool enough to touch, tear it by hand or use a spoon to scoop rough chunks.
    Cut vegetables on a wooden chopping board for kenchin jiru
  • Heat a large deep pot over medium and add 1 tsp toasted sesame oil. Once fragrant, add the konjac and stir fry for 1 minute. Add the vegetables one at a time, stir frying for 1-2 minutes between each addition. Start with 100 g burdock root (gobo), then 75 g carrot, then 250 g daikon radish.
    Searing vegetable ingredients for tonjiru in a pot on the stove top.
  • Remove the rehydrated shiitake from prepared dashi and cut into thin slices. Add it to the pot along with 20 g fried tofu pouch (aburaage), 50 g shimeji mushrooms, and 100 g enoki mushrooms. Pour the dashi into the pot and bring to a gentle simmer, removing the kombu just as small bubbles start to appear. Simmer for 10-15 minutes, or until the carrot and daikon are fork tender.
    adding dashi broth to make kenchin jiru
  • Stir in 2 tbsp sake, then mix and add 2 tbsp mirin. Increase the heat and let it boil for 1-2 minutes, then reduce the heat back down and add 3 tbsp Japanese soy sauce (koikuchi shoyu).
    flavouring kenchin jiru with Japanese condiments
  • Add 50 g Japanese leek (naganegi) to the pot and simmer on low for 1-2 minutes. Turn off the heat, taste test and add a splash of soy sauce or water to balance the flavor to your preference.
    adding the spring onions to kenchin jiru
  • Divide the soup between serving bowls, then top with a drizzle of toasted sesame oil and a sprinkle of finely chopped green onions. Enjoy!
    Japanese vegetable soup "kenchin jiru" served in a wooden bowl and topped with chopped spring onions

Notes

Cold-soak the dashi, never hot. Leave the kombu and dried shiitake in cold water in the fridge overnight (or at least 30 minutes at room temp).