Kenchinjiru is a traditional Japanese soup loaded with fresh vegetables and comforting flavors. Made with kombu and a touch of soy sauce, it's a warm and healthy option to enjoy anytime of the year.
In the kitchen, flavors and textures are combined to create the comforting Kenchinjiru.
Ingredients like konbu, mushrooms, and broth blend together in a pot, while in another, carrots, potatoes, tofu, and radishes are carefully prepared.
When both mixes are joined, aromas and colors intertwine in a dish that invites sharing and enjoyment.
The soup is served, bringing warmth and delight to those who taste it.
Kenchinjiru
Ingredients
2 Pieces of konbu
4 Mushrooms
150 milliliters of Vegetable broth
3 Carrots
2 Potatoes
3 Onions
5 Radishes
100 milliliters of Water
1 Tofu cube
Olive oil
10 milliliters of Soy sauce
Preparation
Step 1 : To prepare the soup, in a pot with 100 ml of water, mix the konbu along with the mushrooms and broth, and cook for 8 minutes.
Step 2 : While the soup cooks, peel the carrots and potatoes, then combine them with the tofu cube and chopped radishes, and cook in a separate pot for 5 minutes.
Step 3 : Finally, add the vegetable mixture to the konbu soup pot, add a little oil and soy sauce, and cook everything for 5 minutes.
Step 4 : Once ready, serve.
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