Kenchinjiru
User Reviews
4.7
Kenchinjiru
Description
Kenchinjiru is built on a gentle vegan dashi broth crafted by soaking kombu kelp overnight and simmering it carefully, alongside an infusion of dried shiitake mushrooms, providing umami depth without animal-based ingredients. The soup includes firm tofu pressed to remove excess moisture, konnyaku cut into bite-size pieces with an uneven texture to absorb flavors, and a mixture of root vegetables such as daikon radish, carrot, taro, and burdock root (gobo) for a complex medley of natural flavors and textures.
The soup is seasoned with toasted sesame oil that adds a subtle nutty aroma, sake which enhances the overall depth, and soy sauce with kosher salt to balance savoriness and saltiness. The ingredients are simmered until tender, allowing the flavors to meld harmoniously. Green onions and optional Japanese seven spice or sansho pepper provide fresh and mildly spicy garnishes if desired.
Kenchinjiru serves as a wholesome and nourishing soup that can be enjoyed year-round but especially comforting in colder months. It highlights the natural flavors of the ingredients without heaviness, making it suitable for light meals or as a starter. The preparation involves soaking and pressing key ingredients ahead of time but rewards with a clear, flavorful broth and tender, varied textures.
Ingredients
For the Vegan Dashi
- 1 piece kombu 4 x 4 inches, 10 x 10 cm per piece, dried kelp
- 5 cups water (for the kombu)
- 3 dried shiitake mushrooms
- 1 cup water (for the shiitake)
For the Soup
- 7 oz tofu ½ 14-oz block, firm
- ½ package konnyaku 4.6 oz, 130 g, aka konjac
- 7 oz daikon radish (2 inches, 5 cm)
- 3.5 oz carrot (1 medium)
- 3 pieces taro aka satoimo
- 3.5 oz burdock root ½ gobo, aka gobo
For the Seasonings
- 1 Tbsp sesame oil toasted
- 3 Tbsp sake
- ½ tsp kosher salt Diamond Crystal brand
- 2 Tbsp soy sauce
For the Garnish
- 2 green onion or scallions
- Japanese seven spice optional, aka shichimi togarashi
- sansho pepper optional, Japanese
Instructions
- Gather all the ingredients.
To Prepare the Ingredients
- The Previous Night: Gently clean 1 piece kombu (dried kelp) with a damp towel. NEVER wash kombu and do not remove the white powder (that’s where the umami flavor is). These days, kombu is pretty clean. Soak the kombu in 5 cups water overnight. If you don’t have time, skip soaking and go to the next step.
- The Next Day: Slowly bring the kombu and water to a boil. Right before the water boils, remove and discard the kombu. Turn off the heat and set it aside.
- Put 3 dried shiitake mushrooms in a small bowl and cover with 1 cup water. Place a smaller bowl on top to keep the mushrooms submerged.
- Wrap 7 oz firm tofu with a paper towel and place it on a plate. Put another plate on top to press the tofu. Drain for 30 minutes.
- Meanwhile, cut ½ package konnyaku (konjac) into bite-size pieces. You can use a spoon to cut the konnyaku. By giving the konnyaku an uneven texture, the surface will absorb more flavor. Then, boil for 2–3 minutes to get rid of the odor. Drain the water and set it aside.
- Peel 7 oz daikon radish, 3.5 oz carrot, and 3 pieces taro (satoimo). Cut the daikon in quarters lengthwise and the carrot in half lengthwise. Slice them thinly crosswise so they will cook faster. Cut the satoimo into about ¼-inch (6-mm) slices and soak in water to get rid of the slimy texture.
- Scrape the skin off 3.5 oz gobo (burdock root) with the back of a knife under running water. Cut in half lengthwise and thinly slice diagonally. Soak in water for 5 minutes and drain.
- When the shiitake mushrooms are soft and hydrated, squeeze out the liquid and set aside the mushrooms. Strain the soaking liquid through a fine-mesh sieve to get rid of any particles. You now have shiitake dashi. Set it aside.
- Remove and discard the stems of the shiitake mushrooms and cut the caps into quarters.
To Cook the Kenchinjiru
- Heat a large pot and add 1 Tbsp toasted sesame oil. Sauté the daikon, carrot, taro (satoimo), gobo (burdock root), and konnyaku until the oil coats the ingredients.
- Then, add the shiitake mushrooms. Tear the tofu with your fingers and add to the pot. (If you are using silken tofu, use a knife to cut and add it right before serving.) Tofu will absorb more flavor when it is torn by hand. Sauté until all the ingredients are coated with the oil.
- Add the shiitake dashi and kombu dashi. Bring it to a boil.
- Turn down the heat to simmer. Cook for 10 minutes, skimming occasionally. Use a fine-mesh strainer to skim the foam and scum on the surface. Tip: Fill a measuring cup with water and clean the strainer in it. Change the water when it gets dirty.
- After 10 minutes, add 3 Tbsp sake and ½ tsp Diamond Crystal kosher salt and continue to cook until the vegetables are all tender. Finally, add 2 Tbsp soy sauce.
To Serve
- Right before serving, thinly slice 2 green onions/scallions. Serve the soup and garnish with scallion. Sprinkle with optional shichimi togarashi (Japanese seven spice) and Japanese sansho pepper, if you like it spicy.
To Store
- You can keep the leftovers in an airtight container or the pot and store in the refrigerator for 2–3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 663mg | 28% |
| Potassium | 312mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4204IU | 84% |
| Vitamin C | 14mg | 16% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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