How to make Kenchin jiru - Tofu and Vegetable soup recipe, Authentic Japanese dish, Vegan dish

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh adds protein and is often less expensive.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are widely available and more affordable.

burdock root

🥗Healthier: parsnip

💰Cheaper: carrots

Parsnips provide a similar texture and are easier to find.

mirin

🥗Healthier: rice vinegar

💰Cheaper: white sugar + water

Rice vinegar offers acidity without the sweetness of mirin.

Prepare the vegan dashi stock by soaking the dried shiitake mushrooms and konbu in water.

Cut the shiitake into halves, halve the abura-age and cut into 1 cm strips, and cut the konyaku into bite-size pieces.

Heat sesame oil in a pan, add the carrot, leek, potatoes, and daikon; stir briefly.

Add the dashi stock, shiitake mushrooms, konnyaku, tofu, mirin, salt, soy sauce, and abura-age to the pan.

Simmer over medium heat for about 20 minutes until the vegetables are tender.

Garnish with chopped spring onion and a little shichimi before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens