Taste of Japan in Your Kitchen
Taste of Japan in Your Kitchen
by The Food Studio

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.
Cooking time
25 min
Total Calories
125 Kcal
Ingredients
13
by The Food Studio

Ingredient

2
Burdock
40g
Carrots
15g
Firm tofu
1/6 block
Konjac
30g
Fried tofu (aburaage)
1/4 piece
Chicken thigh
40g
Sake
1 tsp
A
Dashi
400ml
Soy sause
2 tbsp
Mirin (sweet sake)
1 tbsp
Salt
0.5g
Japanese leek
as needed
Seven spice blend (Shichimi Togarashi)
as needed

Nutrition

Calories
・・・ 125 Calories
Sodium
・・・ 1235 mg
Fat
・・・ 4.7 g
Protein
・・・ 8 g
Carbonhydrates
・・・ 10.2 g
Fiber
・・・ 1.8 g
Cholesterol
・・・ 18 mg

Instructions

STEP 1

Cut the carrots and the burdock into thin strips.

STEP 2

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.

STEP 3

Cut the konjac and fried tofu into thin, long strips.

STEP 4

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.

STEP 5

Cut chicken thighs into bite-sized pieces and sprinkle with sake.

STEP 6

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.

STEP 7

Top with thinly sliced Japanese leek and shichimi seven-spice blend. Serve.