Recipes details Download PDF
Site Logo

Japanese Vegetable Soup (Kenchinjiru)

yield: 4 total time: 55 minutes
Icon site

Ingredients

  • 1/2 firm tofu pack, /momen tofu, about 200g/7.1oz
  • 7 1/4 tablespoons carrot thinly sliced to 3mm thick, note 1
  • 5/8 cup daikon
  • 3 millimeters pie
  • 1 3/4 ounces shimeji mushrooms de-clustered to individual or a few tiny bunch of mushrooms
  • 3 1/2 ounces taro peeled and cut into bite size pieces
  • 4 3/8 ounces konnyaku 1/2 pack
  • 2 1/8 cups boiling water
  • 1 stem shallot /scallions, cut to 2.5cm/1" long
  • 1 tablespoon sesame oil
  • 1/2 tablespoon oil
  • 3 3/8 cups dashi stock note 3
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 pinch salt

Nutrition

  • Calories : 150 calories
  • Carbohydrate : 10 grams
  • Cholesterol : 5 milligrams
  • Fat : 8 grams
  • Fiber : 2 grams
  • Protein : 7 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 860 milligrams
  • Sugar : 2 grams
Icon site footer
Thank you for visiting our website. Hope you enjoy Japanese Vegetable Soup (Kenchinjiru) above. You can see more 16 japanese veggie soup recipe Prepare to be amazed! to get more great cooking ideas.

Recipes with Similar Ingredients