My Mother's Easy Kenchin Soup

My Mother's Easy Kenchin Soup

You can put in Japanese rice cakes. If pork is used, it becomes Tonjiru. I always make a large quantity, but never get tired of the taste!!

Ingredients: 8-10 servings

Burdock root
Taro root
Daikon radish
Shimeji mushrooms (optional)
Konnyaku (optional)
Firm tofu
1/2 block
Dashi stock granules
1 tablespoon
2 tablespoons
☆ Soy sauce
1 tablespoon
600 ml


1. Scrape off the burdock skin as if you're shaving a pencil, and boil in enough water to cover (not listed).
2. While the burdock in Step 1 is being cooked, peel the taro root, cut into bite sizes, and boil in a separate saucepan over a high heat until it comes to the boil, then turn it down to cook further.
3. Add water, dashi stock into the saucepan in Step 1. Cut the daikon in quarter rounds, carrot into shavings, aburaage into rectangles. Put all the vegetables in the saucepan.
4. Transfer the taro root in Step 2 to a colander and wash briefly. Slice the konnyaku with a slicer and put both vegetables in the saucepan. ※This is the slicer I used.
5. With a bamboo skewer check to see if it's cooked through, then dissolve the ☆ ingredients.
6. Trim off the root ends and shred the shimeji mushrooms, add these with the 1 cm cubed tofu. Simmer for a while and once it's cooked through, it's done!!

Story Behind this Recipe

This dish was passed down from my mother. It's a warming dish that's full of vegetables!