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Rustic Kenchin Soup

Rustic Kenchin Soup

This is my family's soup, which my mother often makes. It's very simple but delicious with a lot of flavours from different ingredients.

Ingredients: One big potful

Tofu (firm)
1~2 blocks (about 400 g)
Daikon radish
About 1/4
Carrot
1
Burdock root
1
Japanese leek
1
Konnyaku
1 (200 g)
Taro root (optional)
4 to 5
Mushrooms (I used king oyster mushrooms)
3
☆Soy sauce
80 to 100 ml
☆ Sake
50 ml
☆ Dashi stock granules
1 tablespoon
Water
1000 ml
Sesame oil
2 tablespoons

Steps

1. Cut the ingredients into bite sizes. If you use taro root, blanch first to remove the slime.
2. Heat sesame oil in a pot. Fry the tofu and break into small pieces. After it's cooked through, add all the ingredients apart from the taro root and Japanese leek. Add water and cook until tender.
3. Add the ☆ ingredients, taro root, and Japanese leek into Step 2.
4. The tofu should be fried well enough until all the moisture has evaporated, otherwise your soup will be cloudy like shown in this picture.

Story Behind this Recipe

This has been my family's favorite soup since my childhood that's my mother's specialty.