HEALTHY Japanese Soup (けんちん汁 - Kenchinjiru)

By No Recipes · 60 min

Ingredients

Instructions

1. Rinse the dried shiitake lightly, then soak them with the konbu in 3½ cups boiling water for 30 minutes.
2. Prepare the other vegetables while the mushrooms soak.
3. Squeeze the shiitake and reserve the soaking liquid. Discard the stems, chop the caps and discard the konbu.
4. Heat 1 tablespoon vegetable oil in a heavy pot over medium heat. Sauté the carrots, gobo and daikon with 1 teaspoon brown sugar until fragrant, about 5 minutes.
5. Add ⅓ cup sake and let the alcohol cook off.
6. Pour in the reserved shiitake broth, leaving the sediment at the bottom of the bowl behind.
7. Add the taro, 2 tablespoons soy sauce and 1 teaspoon salt, and simmer 20-30 minutes until the vegetables are tender and the soup is flavorful.
8. Add the tofu and edamame in the last few minutes of cooking. Adjust the salt to taste and garnish with mitsuba or another garnish.

Summarized from No Recipes's video. Watch it for the details.

More recipes with

CarrotMushroomBrown sugarTofuShiitake mushroomDaikonEdamame bean