Name: Japanese Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 large shiitake mushrooms; 2 sheets of kombu or kelp (roughly 0.3 oz); 3 ½ cups boiling water; 1 Tbsp. sesame oil; 4 oz. carrots (peeled and sliced); 3 oz. sweet potato (peeled and sliced); 5 oz. daikon radish (peeled and sliced); 5 oz. Japanese taro root (peeled and chopped); 10 oz. firm tofu (squeezed and crumbled); 1/3 cup sake; 1 tsp. each dark brown sugar and kosher salt; 2 Tbsp. soy sauce; 4 oz. shelled edamame

Japanese Vegetable Soup

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Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Calories: 246kcal

Ingredients

3 large shiitake mushrooms
2 sheets of kombu or kelp roughly 0.3 oz
3 ½ cups boiling water
1 Tbsp. sesame oil
4 oz. carrots peeled and sliced
3 oz. sweet potato peeled and sliced
5 oz. daikon radish peeled and sliced
5 oz. Japanese taro root peeled and chopped
10 oz. firm tofu squeezed and crumbled
1/3 cup sake
1 tsp. each dark brown sugar and kosher salt
2 Tbsp. soy sauce
4 oz. shelled edamame

Instructions

Lightly rinse the dried shiitake mushrooms. Add them to a bowl with the kombu and pour 3 ½ cups of boiling water over them. Let them rehydrate for 30 min.
Meanwhile, cut all the vegetables, taking into consideration their cooking time.
Heat sesame oil in a large heavy-bottom pot on medium and stir-fry the carrots, sweet potato, and daikon radish with brown sugar for about 5 minutes.
Add the sake and let it cook until the alcohol evaporates.
After 30 minutes have passed, remove the kombu and shiitake mushrooms from the water. Cut the shiitake into bite-sized pieces and add them to the pot.
Add the broth, but be careful not to pour in the sediments at the bottom.
Add taro, salt, and soy sauce, and simmer until the veggies soften (20-30 min).
Finish with the crumbled tofu and edamame. Heat it through and taste for salt.
Serve with mitsuba or parsley to garnish and optional rice on the side. Enjoy!

Nutrition

Kenchin jiru is a simple Japanese vegetable soup that just so happens to be plant-based. It’s prepared using root vegetables, tofu, and a shiitake and kombu-based broth. Kenchin jiru is believed to have originated in Kenchō-ji, where the first Buddhist Zen Temple of Japan was founded.

Kenchin jiru, also spelled kenchin-jiru or called kenchin is considered a soup, but is more like a hearty stew packed with protein. Typical ingredients include tofu, daikon radish, burdock root, konnyaku, shiitake mushrooms, taro root, sweet potato, carrot, potato, and kombu or dashi broth.

The story behind kenchin-jiru’s origin takes place several centuries ago when a young monk living in the temple accidently dropped a fresh block of tofu on the kitchen floor. Since the kitchen floors in the Buddhist temple were kept squeaky clean, the cook took the tofu and added it to a soup he then served for dinner.

The Buddhist monks loved the crumbled tofu in the soup and since then kenchin jiru became a treasured meal. Crumbling the tofu also supported a Zen belief that food should be divided equally among the residents of the temple.

Why Kenchin Jiru Is So Amazing

This simple Japanese vegetable soup is hearty, protein-packed, and will keep you warm on any chilly day. Even if you’re an avid carnivore, you’ll love the flavors, textures, and filling sensation kenchinjiru brings.

Kenchin is super healthy and boosts the immune system. This delicious soup/stew is rich in vitamins and minerals thanks to all the root vegetables, shiitake mushrooms, kelp, and tofu.

This Japanese vegetable broth soup is not only healthy but also incredibly flavorful. The kombu and shiitake broth along with the caramelization of the vegetables add so much umami and savory goodness to the soup.

Our kenchinjiru soup recipe is fairly traditional, but you can use any vegetables you have in your fridge. This soup/stew is very versatile and you’re more than welcome to tweak it to your liking.

What Do I Need For This Kenchin Jiru Recipe

This is a fairly traditional kenchin jiru recipe, but you’re welcome to use any vegetables you have (preferably similar ones such as other root vegetables).

Ingredients for vegan kenchin jiru:

3 large shiitake mushrooms
2 sheets of kombu or kelp (roughly 0.3 oz)
3 ½ cups boiling water
1 Tbsp. sesame oil
4 oz. carrots, peeled and sliced
3 oz. sweet potato, peeled and sliced
5 oz. daikon radish, peeled and sliced
5 oz. Japanese taro root, peeled and chopped
10 oz. firm tofu, squeezed and crumbled
1/3 cup sake
1 tsp. dark brown sugar
1 tsp. salt
2 Tbsp. soy sauce
4 oz. shelled edamame
Optional: Mitsuba (Japanese wild parsley) or regular parsley to garnish

How To Make Japanese Vegetable Soup

Kenchin-jiru is quite simple to make, but be sure to follow the steps religiously to get the best flavor.

Step 1: Rinse shiitake mushrooms, combine with kombu & add boiling water

Lightly rinse the dried shiitake mushrooms to remove any debris. Then add them to a bowl along with the kombu and pour 3 ½ cups of boiling water over them.

Let them rehydrate while the flavors seep into the water for 30 minutes.

Step 2: Prep and sauté the vegetables

While the shiitake and kombu are soaking, cut all the vegetables, taking into consideration their cooking time. The taro root should be chopped into larger rounds since it cooks faster.

Step 3: Heat sesame oil in a large heavy-bottomed pot

Heat the sesame oil in a large heavy-bottom pot on medium heat and saute the carrots, sweet potato, and daikon radish.

Step 4: Add brown sugar to the pot and cook until fragrant

Once coated in oil, add the brown sugar and cook until fragrant (about 5 minutes). Now add the sake and let the alcohol evaporate.

Step 5: Add shiitake and broth

After 30 minutes have passed, remove the kombu and shiitake mushrooms from the water, giving them a good squeeze to release all the liquid. Cut the shiitake into bite-sized pieces and add them to the pot.

Step 6: Carefully add the broth into the pot

Pour the broth into the pot, but be careful not to pour in the sediments at the bottom.

Add the taro, salt, and soy sauce, and bring to a boil. Then turn the heat down to medium-low and let the kenchinjiru simmer until the vegetables are soft and the broth is flavorful (about 20-30 minutes).

Step 7: Add tofu and edamame

Once the veggies are tender and the soup is flavorful, add the crumbled tofu and edamame. Heat it through and taste for salt.

Step 8: Enjoy your Homemade Japanese Vegetable Soup

Serve in soup bowls with mitsuba or parsley to garnish and optional rice on the side. Enjoy!

Notes & Variations

I wouldn’t add onion or garlic to this stew since Zen Buddhists refrain from consuming vegetables from the allium family. They believe that meat and allium vegetables impede the ability to meditate.
Chili peppers are another prohibited food in Zen Buddhism, but I find a sprinkle of shichimi pairs perfectly with kenchin. Green onions are also off-limits, but they make for a tasty garnish.
As I mentioned earlier, you can substitute any vegetables you have at hand. You need about 1 pound in total for this recipe. Just make sure you consider the vegetable’s cooking time and either cut them accordingly or add them sooner/later to the broth.
Other vegetables that’d be good in this Japanese vegetable soup are potatoes, turnips, butternut squash, cauliflower, gobo (burdock root), kabocha, or parsnips. You can even add some leafy greens towards the end for added nutrients.
If you’re using vegetables that tend to discolor when oxidized, such as burdock or parsnip, soak them in water with a bit of apple cider vinegar or lemon juice until ready to cook. This will keep their fresh color.