Kenchin Style Vegetable Soup

May 28, 2023May 28, 20230 4
Healthy Kenchin Style Vegetable Soup for a Nutritious Meal
in Soup

Prep

30 min

Cook

45 min

Ready In

1 hour 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 piece konbu , approximately 6 inches square
2 1/2 cups water
4 dried shiitake mushrooms
5 1/2 ounces burdock root
2 1/2 cups water
10 1/2 ounces Konnyaku , cut into bite-size pieces
3 tablespoons sesame oil
10 1/2 ounces daikon radishes , peeled and cut into bite-sized pieces
7 ounces carrots , peeled and cut into bite-sized pieces
3 1/2 ounces fresh lotus root , peeled and cut into bite-sized pieces
2 tablespoons soy sauce ( for preparation )
4 tablespoons sake
14 ounces firm tofu ( one block )
4 tablespoons soy sauce ( for the soup )
3 1/2 ounces Baby Spinach , cut into 2 inch lengths ( or other leafy green )

Nutrision Information

Servings Per Recipe
6
Calories
132
Sugar
5g
Fat
6g
Kenchin Style Vegetable Soup is a traditional Japanese dish that is known for being a healthy and nourishing meal. It is typically made with a variety of vegetables, tofu, and sometimes, seafood or meat. The soup is a staple in many Japanese households, especially during the colder months when people want something hearty and warming. The soup's name comes from the Kencho-ji Temple in Kamakura, Japan, where the recipe is said to have originated. Today, the dish is enjoyed all over the world as a flavorful and nutritious meal.

Instructions

1.Soak the konbu in 2 1/2 cups of water and let them sit for 30 minutes.
2.Add the shiitake mushrooms to the kombu water and let them sit for 30 minutes more.
3.In a large pot, cook the burdock root in 2 1/2 cups of water for 15 minutes.
4.Drain the burdock root and then add it to the mushrooms and konbu water.
5.Add the Konnyaku and cook for 5 minutes, then drain and rinse.
6.In the same pot, heat the sesame oil and sauté the daikon radishes, carrots, and lotus root.
7.Add the soy sauce and sake and sauté for a minute.
8.Add the konbu, mushrooms, burdock root, Konnyaku, and 6 1/2 cups of water to the pot and bring to a boil.
9.Reduce the heat and simmer for 15 minutes.
10.Add the tofu, soy sauce, and spinach to the pot and simmer for 5 minutes more. Serve hot.

PROS

Kenchin Style Vegetable Soup is a vegan, gluten-free, and low-calorie dish that is full of nutrient-dense vegetables.
It is easy to make and can be enjoyed as a light meal or a starter.

CONS

Some people might not enjoy the texture of Konnyaku, and not all of the ingredients may be readily available in some areas.

HEALTH & BENEFITS

This soup is packed with a variety of vegetables that are rich in vitamins, minerals, and antioxidants. Consuming this soup regularly can help improve digestive health, boost immunity, and promote overall well-being.

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