Easy-to-Cook Kenchin Soup
This vegetable soup will warm you up just right. Kenchin-jiru draws its roots from Japanese Buddhist cuisine and it's usually prepared using root vegetables and tofu as the main ingredients. It's also easy to cook. In fact, for this recipe, you'll only need a heat-resistant bowl and a microwave.
Fried tofu (aburaage)
Mirin (sweet sake)
Seven spice blend (Shichimi Togarashi)
･･･ 125 Calories
･･･ 1235 mg
･･･ 4.7 g
･･･ 8 g
･･･ 10.2 g
･･･ 1.8 g
･･･ 18 mg
Cut the carrots and the burdock into thin strips.
Wrap the tofu in a paper towel and heat in the microwave at 600W for 2 minutes. Pat off excess water and cut into 1.5 cm squares.
Cut the konjac and fried tofu into thin, long strips.
Combine the konjac and fried tofu in a heat-resistant bowl. Fill it with water and heat in the microwave oven at 600W for 2 minutes. Drain water with a colander.
Cut chicken thighs into bite-sized pieces and sprinkle with sake.
Combine the ingredients from steps 1 to 4 with ingredients A in a heat-resistant bowl. Place a plastic wrap over the bowl and heat in the microwave at 600W for 7 minutes.
Top with thinly sliced Japanese leek and shichimi seven-spice blend. Serve.