Kenchin Jiru: A Traditional Japanese Vegetable Soup

By Sudachi · 60 min

Ingredients

Instructions

1. Soak the dried kombu and dried shiitake in the 500 ml water for at least 30 minutes, ideally overnight.
2. Boil the konjac in plenty of water for 2 to 5 minutes, drain and let it cool. When cool enough to handle, tear it into rough chunks by hand or scoop with a spoon.
3. Heat 1 tsp sesame oil in a large deep pot over medium. When fragrant, stir-fry the konjac for 1 minute.
4. Stir-fry the burdock for 1 to 2 minutes, then add the carrot and stir-fry 1 to 2 minutes, then add the daikon and stir-fry 1 to 2 minutes.
5. Slice the rehydrated shiitake thinly and add to the pot with the fried tofu, shimeji and enoki.
6. Pour in the soaking liquid and the dashi and bring to a gentle simmer. Remove the kombu as small bubbles appear.
7. Simmer for 10 to 15 minutes, until the carrot and daikon are tender when pierced with a fork.
8. Add 2 tbsp sake and 2 tbsp mirin, bring to a boil for 1 to 2 minutes, then lower the heat and add 3 tbsp koikuchi soy sauce.
9. Add the leek and simmer on low for 1 to 2 minutes. Turn off the heat, taste, and adjust with a little soy sauce or water.
10. Ladle into bowls, drizzle with sesame oil and sprinkle with chopped green onion.

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

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