HEALTHY Japanese Soup (けんちん汁 – Kenchinjiru)

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Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that’s made with a plant-based shiitake and konbu dashi stock. This savory vegan dashi is loaded with veggies and packed with protein thanks to the tofu and edamame. Created by Zen Buddhist monks, Kenchinjiru has a long history within the sub-genre of Shōjin Ryōri (Buddhist monk cuisine), but in recent years, it’s become a staple of Japanese home cooking because it’s both healthy AND delicious! #vegan #plantbased

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INGREDIENTS (makes 4 servings)

30 grams dried shiitake mushrooms (3 large mushrooms)
8 grams konbu
3 1/2 cups boiling water
1 tablespoon vegetable oil
140 grams carrots (peeled, sliced)
70 grams gobo (peeled, shaved)
140 grams daikon (peeled, sliced)
1 teaspoon brown sugar
1/3 cup sake
140 grams Japanese taro (peeled, chopped)
300 grams firm tofu (squeezed and crumbled)
2 tablespoons soy sauce
1 teaspoon salt
100 grams shelled edamame
mitsuba (optional garnish)

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Comments

owen bowe says:

i absolutely despise this person, but the food you made looks undeniably delicious so im gonna have to leave a like and subscribe

aarrow says:

I don't like crumbly tofu in my soup it thickens up the broth too much and you don't get enough distinction between the broth and the meaty mushrooms/root veggies. I sliced/cubed up my tofu and baked them at 350f until they are a little browned so that they wont break up when mixing into soup. Love the recipe thank you for inspiration!

Alex DS says:

Awesome, but for the crime of uglification against that lovely Tofu!

PaMela Godswill says:

Thanks for this idea and for your enthusiasm!

Vetaveli says:

I love your video, explanations and presentation.

I’ll try to get those ingredients and I’ll give it a try. How ever I’m trying to do it right now with what I have.
Bravo! For your work

akshay shinde says:

I want to make japanese food but, i dont find some of the ingredients in india

pasta poodle says:

Thanks for highlighting techniques like 'sasagaki'! I appreciate when guides show mundane but useful, culture-specific details and techniques that may aren't commonly known or get lost in translation. :)

Shirley Lawson says:

Marc, this recipe sounds marvelous! It is cold, rainy, and dreary in Arizona right now and my family has been sick the past few weeks, me being the last one to succumb. This soup sounds like it is the perfect healthy comfort food and I'm going to try it. It sounds better than any medicine a doctor could prescribe! I'll let you know how it works.

orlyn hangdaan says:

Love your videos! 👌

lorikeetsarefun says:

Keep up the good work! Really enjoy trying your recipes. ❤️

idontlike chocolatebrownies says:

This looks delicious! I've been wanting to make kenchinjiru for a while, and these might be the perfect instructions. Although I might adapt it to a pressure cooker. Any ideas what to use in place of the gobo for texture? I can't get it where I live…

밤낮하루 daynight says:

It looks very tasty and beautiful. Really enjoyed this series. I love to learn and I love to cook. Thank you for creating and sharing.

Kuro Neko says:

Eep, I'm so excited about this recipe! I'm a pescatarian, but try to eat a mostly plant-based diet. Your stoup looks supremely comforting, yet healthy. I can’t wait to make this when it cools down a bit. It still feels like summer in SoCal! Thanks, as always, for your recipes, Marc!

Simon New says:

Loved this. More, more more.

CHANNEL CHANGES says:

Great video. I've been vegan for about 7 months now and I've started a YouTube channel documenting my journey and sharing vegan recipes that I'm discovering and trying out. I'll definitely have to give this recipe a try. Thanks for sharing 🌱😊

Mimi Flieder says:

This looks delicious!! I can't wait to recreate this soon!

Tammy BUI says:

Taro from Asian market are they the same Japanese taro? Thank you very much for wonderful recipe!

hopefuly3545 says:

Its been a cold fall here so this looks awesome, thank you (^_^)

Nadege949 says:

Thank you so much Marc! Lovely recipe!

Nannerchan says:

I understand that in a strict vegan diet, onions aren’t allowed because it is a root vegetable and you are killing the plant. Wouldn’t then the carrot 🥕 also be forbidden? I may make this because it is healthful. Good recipe. Does the napkin that you used to drain the tofu count as a hidden Mickey?

Kristin Dienst-Braun says:

Looks amazing! I am not a huge fan of tofu (texture thing), but the way this crumbles is an attractive variation on cubed that might work for me. Thanks, Marc!

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