Kenchin-jiru (Japanese Vegetable Soup)
Kenchin-jiru (Japanese Vegetable Soup)
Product used in this recipe
Ingredients
（2 servings）
- Carrot, cut into small pieces
- 50g
- Daikon, cut into small pieces
- 40g
- Renkon
- 40g
- Konnyaku, optional
- 50g
- Firm tofu, torn into small pieces
- 50g
- Chopped scallions
- as needed
A
- Vegan Dashi Soy Sauce
- 2 tbsp
- Water
- 270ml
- Sesame oil
- 2 tsp
Directions
Cut renkon into bite-sized pieces. Rinse in the water and drain well.
Tear konjac into bite-sized pieces. Boil lightly in a pot and drain well.
Heat the sesame oil in a pot. Stir-fry carrot, daikon and renkon. Add (A) and simmer until soft.
Add tofu and boil lightly.
Serve in a bowl with scallions on top.
