Kenchinjiru Recipe

Crafting this warm and savory miso tofu soup transports me straight to a cozy kitchen on a crisp autumn day. With its medley of earthy root vegetables and the umami depth of shiitake, each spoonful invites a moment to pause and relish life’s simple pleasures.

One of my favorite Japanese soups is kenchinjiru. It has a base of dashi broth, which is enhanced by splashes of miso paste and soy sauce, and it features a delightful mix of vegetables.

I don’t think I’ve ever had the exact same bowl twice, since the vegetables can range from daikon radish to burdock root (or something else entirely) and the soup can contain any number of additional umami-rich goodies, like tofu and shiitake mushrooms. Kenchinjiru is, in other words, a soup that gets to know you and your pantry quite well.

Kenchinjiru Recipe Ingredients

• Tofu: High in protein, low in fat, adds a creamy texture.
• Daikon Radish: Low calorie, high in vitamin C, adds a mild sweetness.
• Burdock Root: Rich in fiber, aids digestion, adds an earthy flavor.
• Taro Root: Good source of carbohydrates, creamy texture, slightly nutty taste.
• Shiitake Mushrooms: Rich in umami, contains antioxidants, boosts savory depth.
• Dashi Broth: Base of flavor, rich in umami, essential for authentic taste.
• Soy Sauce: Salty and savory, enhances umami, adds depth to broth.

Kenchinjiru Recipe Ingredient Quantities

• 2 tablespoons sesame oil
• 1 block (14 oz) firm tofu, drained and pressed
• 1 small daikon radish, peeled and cut into bite-sized pieces
• 1 large carrot, peeled and sliced
• 1 burdock root (gobo), peeled and shaved into thin strips
• 1 small taro (satoimo), peeled and cut into chunks
• 5 shiitake mushrooms, rehydrated and sliced
• 1 leek, sliced thinly
• 6 cups dashi broth
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 2 tablespoons miso paste
• Salt to taste
• Freshly ground black pepper to taste
• Chopped green onions for garnish

How to Make this Kenchinjiru Recipe

1. In a large pot over medium heat, warm the sesame oil. When the oil is hot, add the tofu that has been drained and pressed. Break the tofu into large chunks and cook it in the pot until it achieves a light brown color all over. When the tofu has finished cooking, remove it from the pot and set it aside.

2. In the same pot, put the daikon, carrots, burdock root, taro, and shiitake mushrooms. Sauté for a few minutes until the vegetables are starting to soften.

3. Add the broth to the pot and bring to a gentle simmer. Pour in the dashi broth and bring to a gentle simmer. Let the vegetables cook until tender, about 15-20 minutes.

4. Return the tofu to the pot, along with the sliced leek, and let everything continue to simmer for another 5 minutes.

5. Combine the soy sauce and mirin, adjusting the seasoning as needed.

6. In a small bowl, combine the paste miso with a pot ladleful of broth from the soup. Stir until smooth, then return to the pot and stir in.

7. Sample the soup and adjust the seasoning with salt and fresh black pepper.

8. Continue to simmer for a further 2-3 minutes, and make sure that all components of the dish are completely integrated and that the flavors are thoroughly harmonized.

9. Take the soup off the heat and allow it to sit for a few minutes. Then serve.

10. Spoon the soup into bowls, topping with sliced green onions. Serve steaming and savor.

Kenchinjiru Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Small mixing bowl
6. Ladle
7. Bowl for serving
8. Measuring spoons
9. Peeler (for daikon, carrot, burdock root, and taro)

FAQ

• Q: Can I use a different type of broth instead of dashi?Response: Yes, you can substitute dashi with vegetable or chicken broth for a different flavor, although Kenchinjiru tradition calls for a dashi base that’s rich in umami.
• Q: Are there any substitutes for burdock root?A: Even though burdock root has a distinctive taste, you can replace it with parsnips or leave it out completely if you cannot find it.
• Q: Does the tofu need to be pressed?Q: Does pressing tofu make it taste better? A: Yes, pressing the tofu removes excess moisture, allowing it to absorb flavors and attain a better texture.
• Q: Can I use regular mushrooms instead of shiitake?Yes, even though shiitake provides an authentic taste, you can substitute with cremini or button mushrooms if necessary.
• Q: Is there a gluten-free version of this dish?A: For a gluten-free version, make sure your soy sauce and miso paste are certified gluten-free.
• Q: How can I make this dish vegan?A: This recipe is vegan if using plant-based dashi or vegetable broth.
• Q: What can I do if I can’t find taro?You can use potatoes instead of taro for a somewhat different texture but a very similar hearty quality.

Kenchinjiru Recipe Substitutions and Variations

Use vegetable oil or peanut oil instead of sesame oil for a different flavor profile.
You can use medium tofu, though it might be slightly less firm, if firm tofu is not available.
When looking to substitute daikon radish, you might consider using turnips instead or red radishes that are regular in size.
If you cannot source gobo (burdock root), try parsnips or carrots for a similar texture.
If you don’t possess dashi broth, make a substitution using vegetable broth for a vegetarian alternative.

Pro Tips

1. Miso Paste Tip Always add miso paste towards the end of cooking and dissolve it in a small amount of warm broth before adding it to the soup. This ensures a smooth consistency and preserves miso’s aromatic qualities, which could be lost if boiled.

2. Tofu Texture For a firmer texture, freeze and then thaw the tofu before pressing and cooking. This process changes the texture of tofu, making it chewier and more absorbent of the soup’s flavors.

3. Burdock Root Prep When preparing burdock root, immediately immerse the shaved strips in water with a dash of vinegar to prevent discoloration. This also helps to remove some of the bitterness.

4. Enhancing Dashi Flavor To deepen the flavor of the dashi broth, consider adding a small piece of kombu (kelp) and letting it steep during the simmering process. Remove the kombu before adding the tofu back to the pot.

5. Taro Softness Taro can sometimes remain firm or slightly firm even after simmering. If you prefer a softer texture, parboil the taro chunks separately for a few minutes before adding them to the pot.