Kenchin Soup with Tofu and Root Vegetables
Kenchin soup is a classic Japanese vegetable soup made with tofu, taro, burdock, and other nourishing ingredients. This version is light yet satisfying, with a savory broth and a drizzle of sesame oil that brings everything together beautifully.
Servings4 Portions
Prep Time20 Mins
Cook Time25 Mins
Difficulty
Easy
Ingredients
4
- tofu1 block
- taro root3
- carrot0.5
- burdock root0.5
- konnyaku0.5
- scallions1
- soy sauce2 tsp
- sake1 tbsp
- salt1 tsp
- sesame oil2 tbsp
- vinegar1 tbsp
Step-by-Step Instructions
01
Soak the burdock in water with a little vinegar for 5 minutes to prevent discoloration, then drain well. Peel and cut the taro into bite-size pieces, slice the carrot, cut the konnyaku into small pieces, and drain the tofu.
02
Heat a little oil in a large pot over medium heat. Add the burdock and carrot, and stir-fry for 2 to 3 minutes until slightly softened.
03
Add the taro and konnyaku to the pot. Cook for another 2 to 3 minutes, stirring so the vegetables are lightly coated with oil.
04
Gently add the tofu and break it into large chunks with a spatula. Cook briefly so it warms through without fully crumbling.
