Root Veg Delight: Mastering Kenchin-jiru Soup Easiest Way!

We're making a hearty root vegetable Kenchin-jiru soup while preparing dashi with dashi packs. In the cold season, a root vegetable-rich soup that warms your body is delightful.

How to Make Kenchin-jiru
https://cookingwithdog.com/recipe/kenchin-jiru/

(Serves 3) Cook Time: 30 minutes

1/2 block Firm Tofu, excess water removed
100g Daikon Radish (3.5 oz)
50g Carrot (1.8 oz)
1/3 piece Konjac
100g Taro, net weight (3.5 oz)
1 sheet Aburaage, thin deep-fried tofu
1/2 Long Green Onion (Naganegi)
600ml Water (20.3 fl oz)
3 packets Dashi Pack
1 tbsp Soy Sauce
2/3 tsp Salt
1/2 tbsp Mirin
1/2 tbsp Sesame Oil
Spring Onion Leaves, or kujo negi
Shichimi Chili Pepper, or sansho pepper

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Hearty Miso Soup
https://youtu.be/rNgWLIXNfxY
Tonjiru with NO Added Oil
https://youtu.be/NOQwcPcKtKM

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00:16 Preparing the konjac
00:58 Cooking the kenchin-jiru soup
04:30 Serving the kenchin-jiru soup in a bowl
05:15 Chef tasting
05:29 Chef having a lunch of tuna bowl and soba at a sushi restaurant
07:59 Ingredients list for the kenchin-jiru soup
08:17 Next recipe preview

#kenchinjiru #souprecipe #recipe