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Spring Tomorrow
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Kenchinjiru – Comforting Japanese Vegetable Soup

Kenchinjiru is a Japanese-style vegetable soup that is made with an assortment of root vegetables and tofu. My version of kenchinjiru is non-vegetarian as I have used bonito seasoning to make the stock and have also added fish cakes in it. Nonetheless, it’s still a pretty wholesome and hearty soup to have. And because it has so much ingredients in it, you can basically enjoy the soup as a meal on its own.

Kenchinjiru - Comforting Japanese Vegetable Soup

Konnyaku – The Ultimate Zero Superfood

Had difficulty finding this chilled konnyaku (こんにゃく) at our local supermarkets but managed to get it at Iroha Mart @ Plaza Singapura. Konnyaku is a fantastic substitution to rice or noodles because it has (almost) zero calories, carbs and GI which makes it a really healthy superfood. Doesn’t spike up your blood sugar level. 😉 

Kenchinjiru - Comforting Japanese Vegetable Soup

For the stock, you can make it from scratch with dried kelp and bonito flakes. Alternatively, you can also use bonito seasoning powder that is readily available from Daiso.

Hot and comforting. This is the kind of meal you need once in a while. 🙂

Kenchinjiru Recipe
5-6
  • 350g Japanese yam (nagaimo), peeled & sliced
  • 350g konnyaku, cut into cubes & soaked in hot water for 10 minutes
  • 1 block firm tofu, cut into cubes
  • 70g burdock, shredded
  • 1 carrot, shredded
  • 150g chikuwa
  • 100g flat fish cakes, cut into bite-sized triangles
  • 1800ml hot water
  • 10g packet of bonito seasoning powder
  • 2 stalks leeks, sliced diagonally
  • 1 tbsp sesame oil
  • salt to taste
Heat up sesame oil in a pot and saute the Japanese yam, konnyaku, burdock and carrot.
Pour in the hot water and empty the packet of seasoning powder in it. Stir to mix.
Bring the soup to a boil.
Add in the tofu, leeks, chikuwa and fish cakes.
Cook till the leek stalks are tender.
Season with salt if desired and serve.

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