Hearty Japanese Soup Recipe : Kenchin-Jiru
Kenchin-Jiru is a traditional Japanese soup recipe cooked and eaten all over Japan. Classic versions of kenchin-jiru are not enriched with miso though you could thicken the broth of either, or both, with your favorite fermented bean paste. If you do, omit the soy sauce and mirin. This hearty Japanese soup recipe matched perfectly with steamed rice. With the combination of tofu-dashi stock in the soup, it energize and keep you warm especially during the cool winter. So, you may wanna cleaning out the fridge with this Japanese soup recipe. Add in the vegetables that you have in the fridge, and try out the hearty kenchin-jiru today! Ingredients: (4 serving)
1 block tofu, drained and crumbled into small pieces
80g chicken thigh, cut into bite sized
6 fresh shiitake mushrooms
6 taro (satoimo), peeled and cut into quarters lengthwise
1 carrot, peeled and cut into thin rounds
10 cm Japanese radish (daikon), peeled and cut into quarters lengthwise
1/2 burdock root (gobo), scrubbed and sliced diagonally into thin ovals
1 stalk Japanese leek negi, thinly sliced
1/2 konnyaku (konjac), cut into bite-size pieces
1 1/2 tbsp salad oil
6 cups dashi stock
1 tbsp mirin
3 tbsp soy sauce
1 tsp salt
Preparations:
Wipe the caps of the mushrooms to remove any soil or grit that may be clinging to them and remove their stems. Cut each cap into eighths, making narrow pie-shaped wedges.
Heat oil in pot over high heat, add chicken and saute until almost cooked. Add taro, carrot, daikon, burdock root and konnyaku, cook until edges turn translucent, about 3 minutes. Add dashi stock and tofu, simmer over medium-heat until vegetables are almost done. Scoop out some soup stock from the pot. Add in salt, mirin and soy sauce and stir to blend. Transfer the soup to serving bowl. Garnish with the Japanese leek and serve immediately.
Japanese soup recipe : Kenchin-Jiru
