Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as トマトと味噌の出会い～秋野菜のけんちん汁

Tomato and Miso Autumn Vegetable Kenchin Soup

Name: Tomato and Miso Autumn Vegetable Kenchin Soup
Yield: Serves about 2–3 servings
Ingredients: 1/2 block tofu (firm tofu is recommended); About 2 inches daikon radish (peeled); 1/2-1/3 carrot (peeled); 1/2 stalk green onion (negi); 1 small sweet potato; 1/3 burdock root (peeled); About 1/2 pack mushrooms (used shimeji mushrooms this time); 1 tablespoon plus a little more vegetable oil (or sesame oil) for sautéing; To taste, finely chopped green onion for garnish (optional); To taste, shichimi pepper, cheese, or butter (optional); 3/4 cup tomato purée (about 200 ml; used Mutti brand tomato purée); 1 2/3 cups dashi stock (about 400 ml; make it strong); 2 tablespoons sake; 1 clove grated fresh ginger (store-bought is fine); 3 tablespoons plus a little more miso (any kind you like); 1 teaspoon sugar (for a hint of sweetness)

カルン @cook_40047412

Featured on 10/17/2011! This is a hearty kenchin soup with autumn vegetables, flavored with tomato and miso for a rich, savory taste.
Recipe background:
I love kenchin soup, so I packed it with autumn vegetables and finished it with a tomato-miso flavor.

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Ingredients

Serves about 2–3 servings

1/2 blocktofu (firm tofu is recommended)
About 2 inches daikon radish (peeled)
1/2-1/3carrot (peeled)
1/2 stalkgreen onion (negi)
Your choice of autumn vegetables: This time, sweet potato, burdock root, and mushrooms
1small sweet potato
1/3burdock root (peeled)
About 1/2 pack mushrooms (used shimeji mushrooms this time)
1 tablespoonplus a little more vegetable oil (or sesame oil) for sautéing
To taste, finely chopped green onion for garnish (optional)
To taste, shichimi pepper, cheese, or butter (optional)
Seasoning A:
3/4 cuptomato purée (about 200 ml; used Mutti brand tomato purée)
1 2/3 cupsdashi stock (about 400 ml; make it strong)
2 tablespoonssake
1 clovegrated fresh ginger (store-bought is fine)
Seasoning B:
3 tablespoonsplus a little more miso (any kind you like)
1 teaspoonsugar (for a hint of sweetness)

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Steps

1

Prep the ingredients: Drain the tofu lightly, wrap it in a cloth or paper towel, and crumble it.
2

Slice the sweet potato into 1/2-inch rounds and the burdock root into thin diagonal slices. Soak both in water. Trim the base off the shimeji mushrooms and separate them into small clusters.
3

Cut the daikon into 1/4-inch half-moon slices. Cut the carrot into 1/4-inch half-moon slices. Slice the green onion into 1/2-inch rounds.
4

Heat the vegetable oil (or sesame oil) in a pot. Add all the cut vegetables except the green onion (from steps 2 and 3) and sauté over medium heat until lightly cooked.
5

Add Seasoning A to the pot and simmer over low heat. Skim off any foam or scum as it cooks.
6

When the vegetables are tender, add the green onion and crumbled tofu. Simmer for another 2–3 minutes.
7

Add the miso and sugar from Seasoning B, adjust the amount of miso to taste, and bring to a gentle boil. Once heated through, it's ready. Taste and adjust seasoning as needed.
8

Serve in bowls and garnish with chopped green onion if desired. You can also add shichimi pepper, cheese, or butter to taste.
9

Extra tip: Letting the soup sit for 1 hour to half a day allows the flavors to soak into the vegetables and makes it even tastier.
10

Variation 1: Top with cheese and broil for a 'kenchin gratin soup' style dish.
11

Variation 2: Add udon noodles and simmer for a 'kenchin udon' style soup. It's also delicious with soba noodles.
12

This is the tomato purée used in this recipe.
13

On October 10, 2011, this recipe won the 'MUTTI Award' in the Mutti Original Recipe Contest! Thank you!
14

On November 11, 2013, this recipe was featured in the 'Healthy Recipes: High Blood Pressure Recipes' collection! Thank you so much!

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Cooksnaps

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カルン @cook_40047412

Published in the US on September 16, 2025 14:01

✿面白い料理を作るのが好きです。野菜と小豆＆あずきバーをこよなく愛してます♡✿ わんこ同好会：会員番号：２７です。✿ 毎日がお誕生日の会：No21です♡✿すっぴん会②です♡✿関東連合：No18です♡✿魔女連：No17「小豆研究担当」です♡✿酵母の会：No８です♪✿鯖♡同盟：No９です♡✿レシピエール第2期生です。✿cpカレー部No.16です♡