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.