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Kenchinjiru is a clear soup made with lots of vegetable and tofu. It's good to use various kinds of mushrooms and potatoes.

Yield: 4 servings


  • 4 inches gobo (burdock), scrape skin off and thinly shaved into thin strips
  • 2oz. carrot, peeled and cut into thin quarter-rounds
  • 1/4 lb daikon radish, peeled and cut into thin quarter-rounds
  • 1 medium potato, peeled and cut into bite size pieces
  • 1/2 chikuwa (fish cake), sliced into thin rounds *optional
  • 1/2 block or 1/2 lb cotton tofu
  • 4 inches negi, chopped
  • 4 cups dashi
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 1 tsp salt


Soak gobo strips in water for about 5 minutes and drain. Heat sesame oil in a deep pot and saute daikon, gobo, carrot, potato, and chikuwa on medium heat for a minute. Add dashi soup stock in the pot and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until vegetables are softened. Season the soup with soy sauce and salt. Break tofu into bite size pieces and put in the soup. Further, add negi and simmer until heated through. Stop the heat.

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