Kenchin vegetable soup

Ease:: Simple
Serves:: 3-4
Prep time:: 10 minutes
Cook time:: 20 minutes
Total time:: 30 minutes

Kenchin soup, a Japanese vegetable soup originally eaten in Buddhist temples, is full of savoury umami flavour. Make your own with this easy recipe.

Ingredients

200g daikon

130g taro potatoes

90g burdock

120g carrot

2-3 spring onions

3 pieces abura age fried tofu

soup stock:

700ml konbu dashi

1 tbsp soy sauce

2 tsp mirin rice wine

1/2 tsp salt

dash of sesame oil

Method

Peel and slice your vegetables: Begin by peeling 200g daikon, 90g burdock and 120g carrot, then cut them into bite sized chunks. Next, slice 2-3 spring onions into approximately 3cm pieces.

Clean and cut the taro: Scrub 130g taro well with a vegetable brush, making sure any dirt is removed. Some people may experience mild skin irritation when exposed to raw taro. To avoid this, microwave the taro for 5 mins. before peeling and cutting in half.

Prepare the tofu: In a bowl, soak 3 pieces abura age in hot water to remove any excess oil, then slice into bite sized pieces.

Simmer until tender: Add 700ml dashi, vegetables and abura age fried tofu to a pan and bring to boil. Add the soy sauce, mirin, salt and sesame oil, and simmer until the vegetables are tender and soft.

Serve and enjoy: Serve and garnish with the spring onion.