How to Make Traditional Japanese 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.

Start by making a vegan dashi with 2 dried shiitake mushrooms, 500 mL cold water, and a couple of pieces of kombu; cover with a droplet to weigh the mushrooms down and soak for at least 30 minutes.

After 30 minutes, remove the shiitake mushrooms, trim the stalks, and thinly slice them for later.

Heat the dashi and kombu on medium heat until almost bubbling, then remove the kombu and set the dashi aside.

In a new pot, heat a drizzle of sesame oil over medium heat.

Add 75 g of carrot, 250 g of daikon radish, 150 g of kabocha squash, 50 g of shiitake mushrooms, 100 g of enoki mushrooms, 20 g of twice-fried tofu, and 100 g of burdock root (peeled and soaked in water) to the pot; mix and fry for a few minutes.

Once the vegetables have softened, add the dashi back to the pot and bring to almost boiling, then reduce the heat to a simmer.

Add the rehydrated shiitake mushrooms to the pot and stir; simmer gently until the carrot and daikon are soft enough to pierce with a fork, stirring occasionally.

Season the broth with 2 tablespoons of sake, 2 tablespoons of mirin, and 3 tablespoons of soy sauce; mix and continue to simmer for about 2 minutes.

Add thinly sliced Japanese leek and simmer for another 5 minutes or until slightly softened; taste and adjust seasoning with more soy sauce if desired.

Once done, take the pot off the heat and serve with a sprinkle of chopped green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens