Kenchinjiru

Name: Kenchinjiru
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For the Vegan Dashi:; 1 piece kombu (dried kelp) (4 x 4 inches, 10 x 10 cm per piece); 5 cups water (for the kombu); 3 dried shiitake mushrooms; 1 cup water (for the shiitake); For the Soup:; 7 oz firm tofu (½ 14-oz block); ½ package konnyaku (konjac) (4.59 oz, 130 g); 7 oz daikon radish (2 inches, 5 cm); 3.5 oz carrot (1 medium); 3 pieces taro (satoimo); 3.5 oz gobo (burdock root) (½ gobo); For the Seasonings:; 1 Tbsp toasted sesame oil; 3 Tbsp sake; ½ tsp Diamond Crystal kosher salt; 2 Tbsp soy sauce; For the Garnish:; 2 green onions/scallions; shichimi togarashi (Japanese seven spice) (optional); Japanese sansho pepper (optional)

Prep 20m

Cook 30m

Total 50m

This vegan Kenchinjiru soup is made with a flavorful dashi broth, tofu, konnyaku, daikon radish, carrot, taro, and gobo. Seasoned with toasted sesame oil, sake, salt, and soy sauce, it is garnished with green onions, shichimi togarashi, and/or Japanese sansho pepper for a spicy kick.

Vegetable

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Kenchinjiru

Ingredients

For The Vegan Dashi

For The Soup

For The Seasonings

For The Garnish

Steps

Nutrition Facts

Kenchinjiru

Ingredients

For The Vegan Dashi

For The Soup

For The Seasonings

For The Garnish

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts