Soups and StewsJapanese RichardObradovic Aug 18, 2025 38
Site avg: 4.5 / 5 Total votes: 10
Description
A cozy, temple-style Japanese soup loaded with root vegetables, tofu, and a light soy–dashi broth 🍲🤍. Pure, clean flavors with satisfying warmth — perfect for mindful, meat-free meals.
Ingredients
💧 Dashi (kombu–shiitake for vegan): 1 L (4 cups / 34 fl oz)
🥕 Carrot, thin half-moons: 120 g (4.2 oz)
🥬 Daikon radish, thin half-moons: 250 g (8.8 oz)
🥔 Potato or taro (satoimo), chunks: 200 g (7 oz)
🍄 Shiitake mushrooms, sliced: 100 g (3.5 oz)
🍘 Konnyaku (konjac), torn pieces (optional): 120 g (4.2 oz)
🧅 Leek or onion, sliced: 1 small (80 g / 2.8 oz)
🧈 Firm tofu, 2 cm cubes: 250 g (9 oz)
🛢️ Sesame oil: 1 tbsp (15 ml / 0.5 fl oz)
🧂 Soy sauce: 2 tbsp (30 ml / 1 fl oz)
🍯 Mirin: 1 tbsp (15 ml / 0.5 fl oz)
🧂 Salt: a pinch, to taste
🌿 Sliced green onions, to finish
Preparation
1️⃣ Heat sesame oil in a pot. Add carrot, daikon, potato, shiitake, konnyaku, and leek; sauté 2–3 min to coat and lightly sweat.
2️⃣ Pour in dashi; bring to a gentle boil. Skim, then simmer 12–15 min until vegetables are tender.
3️⃣ Add tofu, soy sauce, and mirin; simmer 2–3 min more. Adjust salt to taste (keep flavors clean).
4️⃣ Ladle into bowls and top with sliced green onions. Serve hot.
Total Time
🕒 Prep: 15 minutes
🔥 Cook: 20 minutes
⏳ Total: 35 minutes
Nutritional Value
🔋 Energy: 160 kcal
💪 Protein: 9 g
🧈 Fat: 7 g
🍞 Carbohydrates: 17 g
🧂 Sodium: 620 mg
Advice
Lightly sautéing the vegetables in sesame oil before adding dashi deepens sweetness and gives the broth a gentle nutty aroma.
Status
Clean, comforting, and veggie-packed — Kenchin-jiru 🍲 brings temple-style calm to your bowl. #grannyzen #kenchinjiru #japanesesoup #plantbased
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5.0 / 50 votes
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