Kamakura
Kenchinjiru
A temple soup of root vegetables and torn tofu. Proof that a monk's kitchen can be very cosy.
40 minTime
11 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original212kcal
11 gprotein
7 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Soak the kombu and shiitake in the water for 20 minutes. Heat slowly, remove the kombu as it nears the boil and slice the shiitake.
- 2Rub the konnyaku with a pinch of salt, rinse and boil 2 minutes. Wash the peeled arbi in salted water and rinse.
- 3Heat the sesame oil in a heavy pot and stir fry the radish, carrot, burdock and konnyaku on medium for 3 minutes.
- 4Crumble the tofu into the pot with your hands and stir fry 2 minutes more.
- 5Add the dashi, shiitake and arbi. Simmer, partly covered, for 15 minutes until the arbi is tender. Season with soy sauce and salt and serve with spring onion.
Serve it like this
Ladle into deep bowls so every vegetable shows above the broth. Scatter spring onion and serve with plain rice.
