Authentic home cooking from Japan, with US measurements. 
Easy Kenchinjiru-Style Soup
This is a quick and easy soup made with ingredients that cook fast, so you can skip sautéing. The recipe uses a soy sauce base, but you can also use miso if you prefer.
Background of this recipe:
Because I have high blood pressure, our family tries to avoid miso soup as much as possible. While I love authentic kenchinjiru with burdock root and taro, this light, soy sauce-based soup is our go-to because it’s so quick to make.
Easy Kenchinjiru-Style Soup
This is a quick and easy soup made with ingredients that cook fast, so you can skip sautéing. The recipe uses a soy sauce base, but you can also use miso if you prefer.
Background of this recipe:
Because I have high blood pressure, our family tries to avoid miso soup as much as possible. While I love authentic kenchinjiru with burdock root and taro, this light, soy sauce-based soup is our go-to because it’s so quick to make.
Open in Cookpad AppSteps
- 1
Cut the daikon and carrot into half-moon slices about 1/8 inch (4mm) thick. Cut the fried tofu into strips. Remove the stems from the mushrooms and break them apart by hand. Slice the green onion diagonally.
- 2
Add the water, daikon, and carrot to a pot and bring to a boil. Skim off any foam, then add the soup stock granules and sake. Cover the pot loosely and simmer over medium-low heat for about 15 minutes.
- 3
Once the daikon is tender, add the fried tofu, mushrooms, and soy sauce. Stir gently, then crumble the tofu by hand into the pot. Simmer for about 5 more minutes.
- 4
Taste and add a little salt if needed. Add the green onion, cook briefly until just tender, then drizzle with sesame oil before serving.
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