Kenchin Soup

Kenchin Soup

This is great for when you want to eat a lot of vegetables. It especially uses winter vegetables. Komatsuna (Japanese mustard spinach) is also great as it warms up your body. You could also add mochi.

Ingredients: 4 servings

Tofu (drain)
one block
Large taro root (peeled and halve)
1/2 (quarter lengthwise and slice)
Burdock root
1/2 (shave into thin strips)
1/2 (blanch it for a few minutes)
1 (slice)
・Soy sauce
2 teaspoons
1 tablespoon
1 teaspoon
Sesame oil
2 tablespoons
Vinegar (for burdock)
as needed


1. Soak the burdock in vinegar water for about 5 minutes and drain. In a pot, heat some oil and add the burdock and carrots and cook for a few minutes. Then add the taro and konnyaku.
2. I also added Maitake mushrooms♪ Cook for a short while.
3. Add the tofu and lightly smash with a spatula. Cook another few minutes.
4. Add the dashi and bring to a boil. Skim off the scums and cook until the vegetables are soft.
5. Adjust the seasoning with *A* . Add the sesame oil.
6. Add the sliced scallions and bring to a boil and done. Try it with shichimi spice.

Story Behind this Recipe

I've been using this recipe for more than 15 years. It's a low calorie soup with tons of vegetables. I made this to "reset" my body after New Year's eating.