Root Veg Delight: Mastering Kenchin-jiru Soup Easiest Way!

Ingredients

• 200 g Konjac (torn into bite-size pieces)
• 1 medium Carrot (sliced 2mm thick)
• 150 g Taro (peeled and sliced 5mm thick)
• 150 g Daikon Radish (peeled and sliced 5mm thick)
• 2 pieces Aburaage (Thin Deep‑Fried Tofu) (cut lengthwise then into 1 cm strips)
• 1 block Thin Deep‑Fried Tofu (cut into bite-size pieces)
• 2 packs Dashi Packs (contain bonito flakes, kombu, sardines, shiitake mushrooms)
• 4 cups Water (for broth)
• 1 tablespoon Sesame Oil (for stir‑frying)
• 2 tablespoons Soy Sauce (seasoning)
• 1 tablespoon Mirin (sweet cooking wine)
• 1 teaspoon Salt (adjust to taste)
• 2 stalks Naganegi (Long Green Onion) (cut diagonally 5mm slices)
• 2 tablespoons Kujo‑Negi (Green Onion) (chopped for garnish)
• to taste Shichimi Chili Pepper (optional garnish)

Instructions

1. Parboil Konjac

   Tear the konjac into bite‑size pieces, place in a pot of water, bring to a boil and cook for 1–2 minutes, then drain.

   Time: PT3M

   Temperature: high

2. Slice Vegetables and Tofu

   Slice carrot 2 mm thick, taro and daikon 5 mm thick, cut aburaage into 1 cm strips, and slice naganegi diagonally. Wrap the thin deep‑fried tofu in a thick paper towel and let sit to absorb excess water.

   Time: PT15M

3. Stir‑Fry Base Vegetables

   Heat the pot, add sesame oil, then stir‑fry carrot, parboiled konjac, taro, and daikon over high heat for about 3 minutes.

   Time: PT3M

   Temperature: high

4. Add Aburaage and Tofu Skin

   Add the aburaage strips and thin deep‑fried tofu, lightly stir‑fry for 2 minutes.

   Time: PT2M

   Temperature: high

5. Introduce Dashi Broth

   Pour in 4 cups of water, add the dashi packs, submerge all ingredients, cover, and bring to a boil (about 4 minutes).

   Time: PT4M

   Temperature: high

6. Simmer Soup

   Reduce heat to medium‑low, simmer uncovered for 10 minutes. Test tenderness of carrot, daikon, and taro with a bamboo skewer.

   Time: PT10M

   Temperature: medium-low

7. Remove Dashi Packs

   Lift out the dashi packs and gently squeeze to extract remaining liquid back into the soup.

   Time: PT1M

8. Season the Soup

   Stir in soy sauce, salt, and mirin. Mix well and increase heat to high for 2 minutes to meld flavors.

   Time: PT2M

   Temperature: high

9. Add Tofu and Green Onions

   Gently place the pre‑pressed tofu into the pot, break into smaller pieces with a ladle, add naganegi, cover and simmer on medium until tofu is heated through and onions soften (about 5 minutes).

   Time: PT5M

   Temperature: medium

10. Serve and Garnish

    Ladle the kenchin‑jiru into bowls, garnish with chopped kujo‑negi and a sprinkle of shichimi chili pepper to taste.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

30g

Fat

5g

Fiber

4g