Kenchin soup (kenchinjiru) is made with stir-fried tofu and root vegetables, with dashi and soy sauce added for flavor. It is then cooked to make clear stew. Having it in the cold winter will warm you up.
Photographed by Takeshi Noguchi
Beans & Tofu
Soups & Stews
Calorie count is per serving
Exclude time spent steeping the kombu kelp.
Ingredients (Serves 2-3)
- 1/2 block momendofu (150 g)
- 4 cm carrot (50 g)
- 3 cm daikon radish (120 g)
- 2 tsp sesame oil
- 1 piece konbu kelp (5 cm x 5 cm)
- 10 g bonito flakes
- 600 ml water
- Ginger (grated), as needed
- 1/2 tsp soy sauce
- 1/3 tsp salt
In a pot, combine the konbu kelp and 600 ml of water, and let steep for 1-2 hours. Heat over low heat and remove the konbu kelp just before the water comes to a simmer. Raise heat to medium and stir in the bonito flakes. When it comes to a simmer, reduce heat to low and simmer for about 2 min.
Remove from heat and strain through a fine-meshed strainer.
Cut the carrot into 8 mm cubes and cut the daikon radish into 1 cm cubes. Break up the tofu by hand into bite-sized pieces.
Oil a pot with the sesame oil and heat over medium heat, then add and stir-fry the carrot and daikon radish. When the oil has coated them, add the tofu, reduce heat to low, and stir-fry for about 1 min more.
Add the [dashi] and raise heat to medium. When it comes to a simmer, reduce heat slightly and skim off any foam. Cover and simmer over low heat for about 10 min.
When the carrot and daikon radish have become tender, add 1/2 tsp of soy sauce and 1/3 tsp of salt and simmer for 1-2 min. Serve topped with grated ginger.