Japanese cuisine · Soups & Stews

Kenchin Udon

Udon in a clear temple-style vegetable broth of daikon, carrot and burdock root, with crumbled tofu fried in sesame oil.

Ingredients · for 4 servings

• 600 g udon noodles
• 300 g daikon radish
• 2 carrots
• 150 g salsify or parsnip (traditionally: burdock root/gobo)
• 300 g firm tofu
• 4 fresh shiitake mushrooms
• 1.2 l kombu dashi (fully plant-based)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sesame oil
• 1 leek
• salt

Instructions

1. Peel the daikon and carrots and cut into thin quarter-rounds, shave the salsify diagonally into thin slivers and place them in cold water for 10 min. so they don't brown.
2. Wrap the tofu in a kitchen towel, weight it and let it drain for 10 min., then crumble it roughly by hand; cut the shiitake into slices and the leek into thin rings.
3. Heat the sesame oil in a large pot and fry the crumbled tofu for 4–5 min. until golden brown at the edges and fragrant.
4. Add the daikon, carrots, drained salsify and shiitake, cook along for 4 min., then pour in the kombu dashi and simmer gently for 15 min. until the root vegetables are soft.
5. Season with soy sauce, mirin and salt, and let the leek cook along for the final 2 min.
6. Cook the udon noodles according to the package instructions, drain, divide into deep bowls and pour over the hot vegetable broth.