Japanese cuisine · Soups & Stews

Kenchinjiru

A clear temple soup of daikon, carrot and crumbled tofu, sautéed in sesame oil and simmered in kombu broth.

Ingredients · for 4 servings

• 300g firm tofu
• 300g daikon radish
• 2 carrots
• 150g salsify (or burdock root/gobo as a substitute)
• 300g potatoes (or taro as a substitute)
• 1 piece kombu (10cm)
• 150g shiitake mushrooms
• 2 tbsp sesame oil
• 4 tbsp soy sauce
• 1 leek
• Salt, pepper

Instructions

1. Soak the kombu in 1.5L cold water for 20 minutes, heat slowly and remove just before it boils – this is the broth.
2. Cut the daikon and carrots into thin quarter-slices and the potatoes into bite-sized pieces; peel the salsify, shave diagonally into slivers and place in cold water.
3. Press the tofu well and crumble into coarse chunks with your hands – the ragged edges soak up the broth later.
4. Heat the sesame oil in a pot and sauté the daikon, carrot, salsify and potatoes for 5 minutes, until the edges turn glassy.
5. Add the tofu and halved shiitake and sauté briefly, pour in the kombu broth and simmer gently for 15–18 minutes, until everything is tender.
6. Season to taste with soy sauce, salt and pepper, stir in the leek cut into fine rings, and serve hot immediately.