Traditional Japanese Vegan Vegetable Soup | Kenchin Jiru

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.

Peel the daikon and carrot, then cut them into bite-sized pieces.

Scrape the skin of the burdock root and slice it thinly on the diagonal; soak the slices in water for 5 minutes to remove bitterness.

Slice the shiitake mushrooms and cut the tofu into small cubes.

Heat the sesame oil in a medium saucepan over medium heat.

Add the daikon, carrot, burdock root, shiitake mushrooms, and tofu; sauté for 2-3 minutes until the ingredients are lightly coated in oil.

Pour in water, add dashi powder, sake, and soy sauce; bring the soup to a boil.

Reduce the heat to low, cover the pot, and simmer for 10-15 minutes or until the vegetables are tender.

Gently add the tofu and let the soup simmer for another minute.

Serve in bowls and garnish with chopped scallion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens