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Japanese Kenchinjiru Root Vegetable Soup recipe, served and ready to eat, easy homemade dish
Joe Rooney

Japanese Kenchinjiru Root Vegetable Soup Warm Comforting Best New Way to Make It

This Japanese Kenchinjiru Root Vegetable Soup is a soulful, warming dish perfect for an easy dinner or a cozy weeknight family meal. It features a rich kenchinjiru tofu broth combined with hearty Japanese root vegetables and shiitake mushrooms, making it an authentic and comforting Japanese root vegetable soup that’s both vegan and nourishing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 138
Ingredients Notes

Ingredients
  

  • 1 piece kombu (dried kelp) (4 x 4 inches 10 x 10 cm per piece)
  • 5 cups water (for the kombu)
  • 3 dried shiitake mushrooms
  • 1 cup water (for the shiitake)
  • 7 oz firm tofu (½ 14-oz block)
  • ½ package konnyaku (konjac) (4.6 oz 130 g)
  • 7 oz daikon radish (2 inches 5 cm)
  • 3.5 oz carrot (1 medium)
  • 3 pieces taro (satoimo)
  • 3.5 oz gobo (burdock root) (½ gobo)
  • 1 Tbsp toasted sesame oil
  • 3 Tbsp sake
  • ½ tsp Diamond Crystal kosher salt
  • 2 Tbsp soy sauce
  • 2 green onions/scallions
  • shichimi togarashi (Japanese seven spice) (optional)
  • Japanese sansho pepper (optional)

Notes

  • Store any leftovers in an airtight container or covered pot in the refrigerator for up to 2–3 days. For best flavor, prepare the kombu dashi the night before by soaking the kombu overnight. Optional garnishes like shichimi togarashi and Japanese sansho pepper add a nice spicy kick if you prefer.