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I wanna tell you about a super cozy bowl I’ve loved for ages—Kenchin Jiru! It’s this comforting Japanese veggie stew from temple traditions that’s packed with flavor. The broth is full of punch thanks to kombu and dried shiitake, floating with chunks of daikon, carrot, and earthy burdock root. Not a hint of meat here—it’s all plant-based, but such a big wallop of umami you won’t even be looking for the meat.
Why You’ll Crave This Bowl
You know what gets me about this dish? It’s straight-up veggies doing their tasty thing, nothing too fancy. Just a bit of soy sauce plus toasted sesame oil brings everything to life. It comes from shojin ryori, that peaceful temple cooking from Japan, and fixing it always chills me out. Every time I make this, it just feels like a mini-relaxation right in my own kitchen.
Grab These Ingredients
- Water: Four cups to make that tasty dashi base.
- Spring Onion: Slice up a fat green onion on a slant for sprinkles at the end.
- Soy Sauce: Two spoonfuls for just the right hit of saltiness.
- Sesame Oil: A splash for a nutty boost right at the start.
- Aburaage: One thin piece of fried tofu, sliced up.
- Konnyaku: Chop up half a block into snack-size bites.
- Burdock Root: Half a cup scraped and cut diagonally for some crunchy earthiness.
- Carrots: A cup, cut like the daikon so they all cook together.
- Daikon Radish: Chop up a cup, quartered and sliced for tender sweetness.
- Dried Shiitake Mushrooms: Three or four for soaking and adding deep flavor.
- Kombu: One square, about 4x4 inches—seaweed is the start of our base.
Whip It Up With Me
- Pretty Up The Soup
- At the very last minute, toss on those spring onions or scatter them over just before you eat. Serve it hot and wait for those smiles.
- Taste And Finish
- When the veggies get soft, splash in your soy sauce, have a little taste, and tweak if it needs it. Simmer for five more minutes so the flavors really mix.
- Pour In Your Broth
- Next, add that dashi you made. Bring it just to a gentle bubble, then drop the heat and let it all mingle for 15 to 20 minutes until your veggies are just right.
- Start With Veggies
- Chuck all your veggies into a pan with the konnyaku, aburaage, the sliced mushrooms, and that lovely sesame oil. Stir it all up for about 3-5 minutes to get them shiny and smelling awesome.
- Get The Broth Going
- Let the kombu and shiitakes chill in water for 30 minutes—if you can, do this the night before. Gently heat till almost boiling, then take out both kombu and mushrooms, slice up the mushrooms, and set ‘em aside.
Best Advice Ever
If you can, cut all those veggies pretty much the same size so they’ll soften nice and even. That pop of sesame oil at the start? Totally level-ups the dish. Save that soy sauce for later so it doesn’t lose its oomph. Extra green onions or a shake of sesame seeds on top is always a vibe.
Switch It Up
Missing konnyaku? That’s okay—grab some firm tofu instead. Can’t find burdock? Swap in parsnip, or forget it for now. I sometimes finish with a squeeze of yuzu for tang or a sprinkle of chili for heat. If you wanna bulk it up, just toss in leftover soba or udon noodles at the end.
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Keep It Awesome
This is one of those soups that seems even better after sitting in the fridge for a day or two—keep it in a tight container and it’ll be tasty for up to three days. Warm it gently so the veggies don’t turn to mush. The flavors get richer overnight, like a little magic trick.
Common Questions
- → What’s dashi anyway?
This is a Japanese broth. Here, it uses kombu seaweed and dried shiitakes for a veggie-friendly swap.
- → Are the ingredients tricky to find?
You’ll spot most things at Asian grocers. Try common mushrooms or daikon if you can’t get the classic picks.
- → How long does it last in the fridge?
Stash leftovers in the fridge for up to three days. Heat again on the stove or zap it in the microwave.
- → What exactly is konjac/konnyaku?
This funky Japanese add-in comes from yam starch and gives dishes a cool texture. If you can’t find it, just skip it.
- → Can I prep dashi in advance?
Absolutely. Letting kombu and shiitake soak overnight makes the broth even richer.