Traditional Japanese Vegetable Soup (Kenchin Jiru)

Name: Traditional Japanese Vegetable Soup (Kenchin Jiru)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 500 ml water (preferably soft water); 5 g dried kelp (kombu); 10 g dried shiitake mushroom (fresh shiitake does not substitute); 150 g konjac (konnyaku); 1 tsp toasted sesame oil (or neutral oil); 100 g burdock root (gobo) (peeled and diagonally sliced); 75 g carrot (cut into rounds and quartered); 250 g daikon radish (cut into rounds and quartered); 20 g fried tofu pouch (aburaage) (thinly sliced); 50 g shimeji mushrooms (or mushroom of your choice); 100 g enoki mushrooms (or mushroom of your choice); 2 tbsp sake; 2 tbsp mirin; 3 tbsp Japanese soy sauce (koikuchi shoyu); 50 g Japanese leek (naganegi) (diagonally sliced); toasted sesame oil (to drizzle); finely chopped green onions (topping)

Instructions

Prep:10minCook:20min

Kenchin Jiru is a traditional plant-based soup with Buddhist roots. It's packed with nourishing vegetables, tofu and konjac simmered in a light yet flavorful soy sauce and dashi broth.

Updated at: Tue, 12 May 2026 06:05:05 GMT