This soup bowl is packed with root vegetables, and the rich umami flavors blend perfectly with the soy sauce-based broth. It’s a real pick-me-up! Thank you to Cookpad Studio for the video production.
Recipe background:
I wondered what I could make with the vegetables I had on hand—frozen taro, frozen mushrooms, and frozen fried tofu. That’s when I decided to make Kenchin-jiru! This is a classic recipe passed down in my family. (For my notes.)