Japanese Vegetable Soup (Kenchinjiru)

Method8 steps

1. 1

   Step 1: Wrap the about 200 g firm momen tofu in kitchen paper and place it on a tilted cutting board with a small board or weighted container on top. Press gently for about 30 minutes to remove some moisture. Start this before preparing the vegetables.

   Press and drain the firm tofu · 30 minUses ½ pack firm momen tofu (about 200 g)

2. 2

   Step 2: Cut all 125 g konnyaku lengthwise into three strips, then crosswise into slices 5 mm thick. Pour all the separate 500 ml boiling water over the pieces, then drain and discard that water.

   Uses 125 g konnyaku block (½ pack) · 500 ml boiling water for blanching konnyaku; discarded

3. 3

   Step 3: Cut the complete pressed tofu from step 1 in half horizontally, halve each layer lengthwise, then cut crosswise into pieces 1.5 cm thick.

   Uses complete drained pressed momen tofu

4. 4

   Step 4: Add all 1 tbsp sesame oil and ½ tbsp cooking oil to a saucepan and heat over high heat.

   Uses 1 tbsp sesame oil · ½ tbsp cooking oil

5. 5

   Step 5: Have all 50 g carrot and 70 g daikon sliced 3 mm thick, 50 g shimeji separated into small clusters, and 100 g peeled taro cut into bite-size pieces. Add these and all the drained konnyaku from step 2 to the heated oils from step 4. Stir-fry for 1–1½ minutes, until the pieces are coated in oil. Keep the tofu and scallion for the following steps.

   Coat the vegetables in oil · 2 minUses 50 g carrot, sliced 3 mm thick · 70 g daikon, sliced 3 mm thick into quarter- or sixth-rounds · 50 g shimeji mushrooms, separated into small clusters · 100 g peeled taro, cut into bite-size pieces · complete drained blanched konnyaku · complete heated sesame and cooking oils

   
6. 6

   Step 6: Add all the cut pressed tofu from step 3 to the sautéed vegetables from step 5, then add all 800 ml ready dashi, 2 tbsp soy sauce, 2 tbsp sake and the pinch of salt. Bring to a boil, cover and maintain a simmer. Check after about 5 minutes and continue until the taro and all root vegetables are fully tender and cooked through. Skim scum as needed.

   Check the soup vegetables · 5 minUses complete cut pressed tofu · complete sautéed vegetables and konnyaku · 800 ml ready dashi stock · 2 tbsp soy sauce · 2 tbsp sake · 1 pinch salt

7. 7

   Step 7: Add all the 2.5 cm pieces from the one scallion to the fully cooked soup from step 6. Cook for about 15 seconds, then turn off the heat.

   Briefly cook the scallion · 1 minUses 1 scallion stalk, cut into 2.5 cm lengths · complete soup with fully cooked tender vegetables and tofu

   
8. 8

   Step 8: Divide the complete hot soup from step 7 between four standard Japanese soup bowls and serve.

   Uses complete finished vegetable and tofu soup