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Kenchinjiru | Japanese Vegetable Soup with Tofu
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35 min
Quick
Gurkerl Küche
Kenchinjiru ist ein traditioneller japanischer Suppenklassiker aus der buddhistischen Tempelküche (Shojin Ryori). Herzhaft angebratener Tofu, aromatische Shiitake-Pilze, süßliche Karotten und zarte Erdäpfel köcheln in einer feinen, mit Sesamöl und Sojasauce verfeinerten Gemüsebrühe. Wärmend, vollmundig und rein pflanzlich – die perfekte Seelennahrung für kühlere Tage!
Ingredients
Preparation method
Preparation
Remove the tofu from the package, pat it dry thoroughly with paper towels, and tear it with your hands into bite-sized, uneven pieces. Clean the shiitake mushrooms and slice them into strips. Peel the carrots and potatoes, then cut them into bite-sized, roughly 5 mm thick slices or cubes. Wash the spring onions and slice them into thin rings, keeping the white and green parts separate. Peel and finely grate the ginger.
Instructions
Heat the sesame oil in a large pot over medium to high heat. Add the torn tofu pieces and fry for about 3–4 minutes until lightly browned all over and firm. Then add the grated ginger and the white rings of the spring onions, sautéing briefly until fragrant.
Add the carrots, potatoes, and shiitake mushrooms to the pot and sauté everything for 2–3 minutes while stirring, so that the vegetables absorb the nutty aroma of the sesame oil.
Chef's tip
Traditionally, Kenchinjiru is often refined with toasted sesame oil or a few drops of Shichimi Togarashi (Japanese 7-spice blend) for a delicate seasoning and mild heat.
Tearing the tofu with your hands instead of cutting it is the secret to this soup: thanks to the irregular, rough surface, the tofu absorbs the flavor of the broth much more intensely!
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