Rustic Kenchin Soup Recipe

Name: Rustic Kenchin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 blocks Tofu (firm); 1/4 Daikon radish; 1 Carrot; 1 Burdock root; 1 Japanese leek; 1 Konnyaku; 4 to 5 Taro root (optional); 3 Mushrooms (I used king oyster mushrooms); 80 to 100 ml Soy sauce; 50 ml Sake; 1 tbsp Dashi stock granules; 1000 ml Water; 2 tbsp Sesame oil

Servings: persons

2 blocks Tofu (firm)
1/4 Daikon radish
1 Carrot
1 Burdock root
1 Japanese leek
1 Konnyaku
4 to 5 Taro root (optional)
3 Mushrooms (I used king oyster mushrooms)
80 to 100 ml Soy sauce
50 ml Sake
1 tbsp Dashi stock granules
1000 ml Water
2 tbsp Sesame oil

1
Cut the ingredients into bite sizes.
2
If you use taro root, blanch first to remove the slime.
3
Heat sesame oil in a pot.
4
Fry the tofu and break into small pieces.
5
After it's cooked through, add all the ingredients apart from the taro root and Japanese leek.
6
Add water and cook until tender.
7
Add the ingredients, taro root, and Japanese leek into Step 2.
8
The tofu should be fried well enough until all the moisture has evaporated, otherwise your soup will be cloudy like shown in this picture.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 2 blocks Tofu (firm), 1/4 Daikon radish, 1 Carrot, 1 Burdock root, and more.

Yes, Rustic 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.

Rustic Kenchin Soup

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