Fall Vegetable Kenchin Soup with Tomato and Miso

Name: Fall Vegetable Kenchin Soup with Tomato and Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 block Tofu (I recommend firm tofu); 5 cm Daikon radish (peeled); 1/3 to 1/2 Carrot (peeled); 1/2 stalk Japanese leek; 1 small Sweet potato; 1/3 Burdock root (peeled); 1/2 bunch Mushrooms (I used shimeji mushrooms); 1 tbsp plus Vegetable oil for stir frying (or sesame oil); 1 Finely chopped green onion as topping (to taste); 1 Shichimi spice, cheese, butter - optional (to taste); 200 ml A: Tomato puree; 400 ml A: Dashi stock (relatively concentrated); 2 tbsp A: Sake; 1 piece A: Grated ginger (you can grated ginger from a tube); 3 tbsp B: Miso (your favorite type) or more to taste; 1 tsp B: Sugar (as a secret ingredient)

Servings: persons

1/2 block Tofu (I recommend firm tofu)
5 cm Daikon radish (peeled)
1/3 to 1/2 Carrot (peeled)
1/2 stalk Japanese leek
1 small Sweet potato
1/3 Burdock root (peeled)
1/2 bunch Mushrooms (I used shimeji mushrooms)
1 tbsp plus Vegetable oil for stir frying (or sesame oil)
1 Finely chopped green onion as topping (to taste)
1 Shichimi spice, cheese, butter - optional (to taste)
200 ml A: Tomato puree
400 ml A: Dashi stock (relatively concentrated)
2 tbsp A: Sake
1 piece A: Grated ginger (you can grated ginger from a tube)
3 tbsp B: Miso (your favorite type) or more to taste
1 tsp B: Sugar (as a secret ingredient)

1
["Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up.", "Slice the sweet potato into 1 cm thick rounds.", "Slice the burdock root thinly on the diagonal.", "Put both in a bowl of water to get rid of any bitterness.", "Cut the root ends off the shimeji mushrooms and shred apart.", "Cut the daikon radish into quarters lengthwise and slice thinly.", "Cut the carrot into half lengthwise and slice thinly.", "Cut the leek into 1cm wide pieces.", "Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat.", "Add the A: ingredients and simmer over low heat while skimming off the scum.", "When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.", "Add the B seasoning ingredients (miso and sugar) at the end.", "Bring to a simmer again and it's done.", "Taste and adjust as you're adding the miso.", "Ladle into serving bowls and top with chopped green onion to taste.", "Add some shichimi pepper powder, cheese and/or butter to taste when you're eating the soup.", "Additional note: If you leave the soup to rest for at least and hour and up to half a day, the flavors will mellow out and become even more delicious.", "Variation 1: Top with cheese and grill to turn it into a ""kenchin soup gratinee"".", "Variation 2: Add some udon noodles to turn it into ""Kenchin noodles"".", "You can add soba noodles instead too.", "This is the tomato puree I used."]

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 block Tofu (I recommend firm tofu), 5 cm Daikon radish (peeled), 1/3 to 1/2 Carrot (peeled), 1/2 stalk Japanese leek, and more.

Yes, Fall Vegetable Kenchin Soup with Tomato and Miso falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!