Like most traditional Japanese dishes, there are a couple of creation myths behind this vegetarian soup. The most common one is that Kenchinjiru started as a type of Shōjin Ryōri created by monks at the Zen Buddhist temple Kenchō-ji (建長寺). The name Kenchō-ji-jiru (literally Kenchō temple soup) is thought to have been corrupted over the years, becoming Kenchinjiru.
Ingredients
Vegan dashi stock - Dashi simply means “soup stock” in Japanese, referring to plant-based and non-plant-based stocks. That being said, the most common stock in Japan is made with fish, so if you’re vegan, it’s important to check and see if the dashi being used is vegetarian dashi or not. The broth for this Kenchinjiru uses a shiitake mushroom and konbu (kelp, also spelled “kombu”) based stock, making it vegan-friendly. This easy stock can be used for other Japanese classics like Kabocha Nimono, Agedashi Tofu, and Udon. Tofu - I use firm tofu in my Kenchinjiru because I prefer the hearty texture it provides, but you can use any firmness of tofu that you like; just remember that softer tofu (like silken tofu) will break up more easily in the soup. Vegetables - There is no hard and fast list of vegetables added to Kenchinjiru, but it traditionally includes carrots, burdock (gobo), daikon, and taro root. I also like to add edamame, which not only adds a pop of color but also boosts protein content and the umami of the soup. That being said, it’s a flexible dish, and you can add 400-500 grams (about a pound) of almost any combination of vegetables you like. Some ideas include winter squashes like butternut or kabocha; root vegetables like potatoes, sweet potatoes, or turnips, or even brassicas like Brussels sprouts or broccoli. The one thing you should take into consideration is how long the vegetables will take to cook. Then, you can cut them accordingly (slower cooking in smaller pieces, faster cooking in larger pieces) or add them at different times so that all the vegetables are tender around the same time. If you use vegetables that tend to oxidize, like burdock root, be sure to soak them in acidified water (water with lemon or vinegar) to keep them from discoloring.
How to Make Kenchinjiru
Once you have the process down, this is one of those dishes where you don’t need a recipe. In broad strokes, the method includes making the stock, sautéing the aromatic vegetables, seasoning and simmering the soup, and finishing it off with tofu and garnishes. For the stock, I make my plant-based dashi with dried shiitake mushrooms and konbu, but you can use a different dried mushroom and kelp if you like. Technically, it’s better to cold-brew the stock using cold water and have it soaked overnight in the fridge. This will give you the cleanest taste, but most of us don’t have time for that. You can cheat and boil the water you steep the ingredients in, which will reduce the soaking time to about 30 minutes (less if your mushrooms are small). While the stock is steeping, I usually use the time to chop and prep the rest of the vegetables. Then, I sauté the aromatic vegetables in oil to bring out their sweetness and aroma. I also usually add a bit of brown sugar at this stage, which helps with caramelization. Then the stock goes in, and the Kenchinjiru gets seasoned with soy sauce and salt. I usually use both because I want the soy sauce’s taste balanced with the vegetables’ delicate flavor. You can also season it with miso if you’d like. Gently boil the vegetables in the dashi until they’re tender, then I finish the soup by adding the tofu and edamame and garnishing it with mitsuba, a Japanese herb. You could substitute green onions if your diet permits. Chili peppers are another ingredient forbidden in a strict Buddhist diet, but I love the fragrance that a dash of shichimi togarashi adds.
How to Serve Kenchinjiru
This Japanese vegetable soup is essentially a complete meal, but for heartier appetites, a bowl of Japanese short-grain rice is always welcome anytime, and pickles like tsukemono add a salty, crunchy bite.
📖 Recipe
