Vegan Vegetable Soup (Japanese Kenchin Jiru)
Serves 4
5 mins prep
5 mins cook
10 mins total
Enjoy this warm Vegan Vegetable Soup (Kenchin Jiru) made with tofu and nutritious vegetables. It's perfect for chilly days and is light, flavorful, and satisfying!
For The Soup
Preparation: Peel the taro, daikon radish, and carrot, then cut them into bite-sized pieces. Scrape the skin off the burdock root, slice it thinly on the diagonal, and soak the slices in water for 5 minutes to remove bitterness. Slice the shiitake mushrooms and konnyaku into thin pieces. Cut the tofu into small cubes.
Sauté Vegetables: Heat the sesame oil over medium heat in a medium saucepan. Add the taro, daikon, carrot, burdock root, shiitake mushrooms, and konnyaku. Sauté for 2–3 minutes until the ingredients are lightly coated in oil.
Simmer: Pour in water and add dashi powder, sake, and soy sauce. Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 10–15 minutes or until the vegetables are tender.
Finish the Soup: Gently stir in the tofu cubes and let the soup simmer for another minute. Serve in bowls and garnish with chopped scallions.
