Kenchin-jiru (けんちん汁 (kenchin-jiru))
Overview
Kenchin-jiru is a hearty Japanese vegetable soup made with root vegetables and tofu. Daikon, carrot, burdock root, taro and konnyaku are stir-fried in sesame oil, then simmered in a dashi made from kombu and dried shiitake. Crumbled firm tofu is added, and the soup is seasoned with soy sauce or sometimes miso. Chopped spring onion goes on top. It is warming and earthy, and in its traditional form it contains no meat or fish. Leftover vegetable trimmings can be used, in keeping with its temple origins of wasting nothing.
History
The soup is believed to come from Kenchō-ji, a Zen temple in Kamakura, where it was part of shōjin ryōri, the Buddhist vegetarian cooking of monks. The name is thought to be a shortened form of Kenchō-jiru. It is now a common winter dish in homes across eastern Japan, where many families add pork or chicken.
Main ingredients
Daikon, carrot, burdock root, taro, konnyaku, tofu. The soup is built on kombu and shiitake dashi and is usually served hot. Diet: vegan; not usually gluten-free.
Explore: More soups from Japan
Recipe outline serves 4 · ~40 min
Ingredients
- 200 g daikon, 1 carrot, 1/2 burdock root
- 2 taro, 100 g konnyaku
- 200 g firm tofu
- 1 l kombu and shiitake dashi
- 2 tbsp soy sauce (use tamari for gluten-free), 1 tbsp sake
- 1 tbsp sesame oil, spring onion
Allergens: Contains: Gluten, Sesame, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Cut the vegetables into small pieces and stir-fry in sesame oil.
- Crumble in the tofu and stir for 1 minute.
- Add the dashi and simmer for 20 minutes until tender.
- Season with soy sauce and sake and serve with spring onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
