Authentic home cooking from Japan, with US measurements. 
Our Simple Kenchinjiru (Japanese Vegetable Soup)
This is a simple kenchinjiru with just four main ingredients! The secret touch is a bit of sesame oil, a tip from my grandmother.
My grandmother used to make this with white dashi, but a friend told me her husband's family uses chicken bouillon, so I tried it that way and it turned out delicious. That's why I'm sharing this recipe!
It's the best of both my grandmother's and my friend's methods.
Our Simple Kenchinjiru (Japanese Vegetable Soup)
This is a simple kenchinjiru with just four main ingredients! The secret touch is a bit of sesame oil, a tip from my grandmother.
My grandmother used to make this with white dashi, but a friend told me her husband's family uses chicken bouillon, so I tried it that way and it turned out delicious. That's why I'm sharing this recipe!
It's the best of both my grandmother's and my friend's methods.
Open in Cookpad AppSteps
- 1
Peel the daikon and carrot, then cut them into 1/4-inch (about 5 mm) half-moon slices.
- 2
Scrub the burdock root with a brush to remove surface dirt (don't over-wash). Shave it into thin shavings directly into a pot of water.
- 3
Add the daikon, carrot, and all ingredients marked with a circle (water, sake, chicken bouillon) to the pot and bring to a boil.
- 4
When the daikon becomes translucent, add the soy sauce and bring to a gentle boil. Cut the tofu into cubes and add to the pot. Let it simmer briefly.
- 5
Taste and adjust the seasoning with a little salt. Add the sesame oil, turn off the heat, and serve in bowls.
- 6
Top with chopped scallions if you like. The green color makes it look even more appetizing!
- 7
I've changed how I prep the burdock root! I used to soak it in vinegar water, but I saw on TV that it's more nutritious if you don't soak it.
- 8
If you have leftover burdock root, spread it out flat after step 2, place it in a sealed bag, and freeze it. You can use it straight from the freezer next time!
- 9
This soup is also delicious served with udon noodles!
- 10
If using dried noodles, cook them one minute less than the package instructions, rinse under cold water, then add to the soup and warm gently.
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