How to Make Traditional Japanese Vegetable Soup (Kenchin Jiru)

By Sudachi · 60 min

Ingredients

Instructions

1. Soak the dried kelp and dried shiitake in the 500 ml water for at least 30 minutes, or overnight if you can.
2. Boil the 150 g konjac in a small pot of water for 2 to 5 minutes, drain and let it cool. Once cool enough to handle, tear it into rough chunks by hand or scoop with a spoon.
3. Prepare the vegetables and tofu as listed.
4. Heat a large deep pot over medium heat with 1 tsp sesame oil. When fragrant, stir-fry the konjac for 1 minute.
5. Add the burdock, then the carrot, then the daikon, one at a time, stir-frying 1 to 2 minutes after each.
6. Take the shiitake out of the soaking liquid (the dashi), slice it thinly and add to the pot with the fried tofu, shimeji and enoki.
7. Pour in the dashi and bring to a gentle simmer, removing the kombu as soon as small bubbles appear.
8. Simmer 10 to 15 minutes, until the carrot and daikon are fork-tender.
9. Stir in 2 tbsp sake, then 2 tbsp mirin. Raise the heat and boil 1 to 2 minutes, then lower the heat and add 3 tbsp koikuchi shoyu.
10. Add the 50 g naganegi and simmer on low for 1 to 2 minutes. Turn off the heat, taste, and adjust with a splash of soy sauce or water if needed.
11. Serve in bowls, drizzled with sesame oil and topped with chopped green onion.

Summarized from Sudachi's video. Watch it for the details.

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