Kenchin-jiru (Japanese Vegetable Soup)
Kenchin-jiru (Japanese Vegetable Soup)
Product used in this recipe
Ingredients
（2 servings）
- 50g carrot, cut into small pieces
- 40g daikon, cut into small pieces
- 40g renkon
- 50g konnyaku, optional
- 50g firm tofu, torn into small pieces
- Chopped scallions, as needed
A
- 2 tbsp Vegan Dashi Soy Sauce
- 270ml water
- 2 tsp sesame oil
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.
