Kenchin-jiru (Japanese Vegetable Miso Soup) | Hearty & Vegan-Friendly

Name: Kenchin-jiru (Japanese Vegetable Miso Soup) | Hearty & Vegan-Friendly
Ingredients: Daikon (Japanese white radish) – 3.5 oz / 100 g (cut into quarter rounds); Carrot – ⅓ piece (cut into quarter rounds); Shiitake mushrooms – 3 caps (thinly sliced); Negi (Long green onion) – 1 stalk (cut into chunks); Taro root – 2 to 3 pieces (cut into rounds); Abura-age (deep-fried tofu) – 1 sheet (cut into strips); Konnyaku (a chewy, jelly-like food made from konjac root) – ¼ block (thinly sliced); Firm tofu – 1 block (lightly patted dry with paper towel); Dashi stock – 28.2 oz / 800 g (made from kombu or dried shiitake) Learn more about dashi here.; Sesame oil – 1 tbsp; Soy sauce – 1 tbsp; Salt – to taste

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Discover kenchin-jiru, a centuries-old Japanese soup filled with tofu, root vegetables, and miso. Simple, wholesome, and rooted in Zen Buddhist cooking.

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Ingredients

Daikon (Japanese white radish) – 3.5 oz / 100 g (cut into quarter rounds)
Carrot – ⅓ piece (cut into quarter rounds)
Shiitake mushrooms – 3 caps (thinly sliced)
Negi (Long green onion) – 1 stalk (cut into chunks)
Taro root – 2 to 3 pieces (cut into rounds)
Abura-age (deep-fried tofu) – 1 sheet (cut into strips)
Konnyaku (a chewy, jelly-like food made from konjac root) – ¼ block (thinly sliced)
Firm tofu – 1 block (lightly patted dry with paper towel)
Dashi stock – 28.2 oz / 800 g (made from kombu or dried shiitake) Learn more about dashi here.
Sesame oil – 1 tbsp
Soy sauce – 1 tbsp
Salt – to taste