Kenchin Soup Recipe

Name: Kenchin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 one block Tofu (drain); 3 large taro root (peeled and halve); 1/2 Carrot; 1/2 Burdock root; 1/2 Konnyaku; 1 Scallions; 2 tsp Soy sauce; 1 tbsp Sake; 1 tsp Salt; 2 tbsp Sesame oil; 1 Vinegar (for burdock)

Servings: persons

1 one block Tofu (drain)
3 large taro root (peeled and halve)
1/2 Carrot
1/2 Burdock root
1/2 Konnyaku
1 Scallions
2 tsp Soy sauce
1 tbsp Sake
1 tsp Salt
2 tbsp Sesame oil
1 Vinegar (for burdock)

1
Soak the burdock in vinegar water for about 5 minutes and drain.
2
In a pot, heat some oil and add the burdock and carrots and cook for a few minutes.
3
Then add the taro and konnyaku.
4
I also added Maitake mushrooms Cook for a short while.
5
Add the tofu and lightly smash with a spatula.
6
Cook another few minutes.
7
Add the dashi and bring to a boil.
8
Skim off the scums and cook until the vegetables are soft.
9
Adjust the seasoning with *A* .
10
Add the sesame oil.
11
Add the sliced scallions and bring to a boil and done.
12
Try it with shichimi spice.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 one block Tofu (drain), 3 large taro root (peeled and halve), 1/2 Carrot, 1/2 Burdock root, and more.

Yes, Kenchin Soup 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.

Kenchin Soup

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