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Vegetarian, East Asian

Kenchinjiru with rice

Kenchinjiru is a Japanese soup made of root vegetables and crumbled tofu, sautéed in sesame oil then simmered in broth. This recipe serves 4, takes 40 minutes, is easy to make, and costs €1.90 per person. The key is sautéing the vegetables in sesame oil before adding the water.

Tonight, kenchinjiru, a Japanese soup of root vegetables and tofu sautéed in sesame oil, with a bowl of rice.

Kenchinjiru with rice
Total time
40 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kenchinjiru relies on tender root vegetables, carrots, turnips, and radish, cooked with mushrooms and crumbled tofu in a broth flavored with sesame oil and soy sauce. Breaking the tofu apart by hand gives the soup a thicker texture than a plain broth, almost creamy without any cream. Toasting the sesame oil at the start changes everything, it's what gives this dish its deep, distinctly Japanese flavor.

This is a fall and winter soup, built for evenings when you want something warm and simple. Served with white rice, it makes a complete dinner with almost no cleanup, since one pot handles both the vegetables and the broth. It works just as well on a rushed weeknight as on a night when you want a vegetarian dish that still feels substantial.

The ingredients

4 people

Fruits and vegetables

  • carrots 2
  • turnips 2
  • white or black radish 200 g
  • shiitake or button mushrooms 150 g
  • scallions 3

Pantry

  • firm tofu 250 g
  • sesame oiloften in the pantry 2 tbsp
  • vegetable broth 1 l
  • soy sauceoften in the pantry 3 tbsp
  • riceoften in the pantry 250 g

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Cut the carrots, turnips, and radish into half moons, and slice the mushrooms.

    Even pieces cook at the same rate.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Start cooking it once the soup begins to simmer.

  3. Sauté the vegetables in the sesame oil for 6 minutes in a pot. 6 min

    Sesame oil burns quickly, keep the heat medium.

  4. Crumble the tofu over the vegetables by hand, pour in the broth, and let it simmer covered. 15 min

    Crumbled tofu makes the soup silkier.

  5. Season with the soy sauce, sprinkle with scallions, and serve with the rice.

    Add the soy sauce last to keep its flavor.

Our tips to get it right

  • Pick firm tofu, not silken, so it holds a bit of shape once crumbled into the soup.
  • Cut the vegetables into similarly sized pieces so they all finish cooking during the 15 minute simmer.
  • Taste the broth before adding the soy sauce, since some store bought vegetable broths are already salty.

The variations

  • Swap the white radish for daikon if you can find it, it's the traditional radish used in this soup.
  • Add edamame or napa cabbage near the end of cooking to vary the vegetables with the season.
  • For a quicker version, use pre-sliced button mushrooms and a ready made vegetable broth.

What to serve it with

  • A bowl of steamed white rice
  • Japanese pickled vegetables
  • Hot green tea

Storage

Kenchinjiru keeps for 2 to 3 days in the fridge in a sealed container, with the rice stored separately. It freezes well without the rice, for up to 2 months. Reheat the soup gently on the stovetop, and the rice separately, steamed or microwaved.

Questions about this dish

Can I use silken tofu instead of firm tofu?

Silken tofu breaks apart too easily and makes the soup cloudier. Firm tofu holds small chunks that give each spoonful more bite.

Can I make kenchinjiru ahead of time?

Yes, the soup actually tastes better reheated the next day. Cook the rice fresh just before serving so it doesn't turn sticky.

What mushrooms can I use instead of shiitake?

Button mushrooms work very well and are easier to find. The flavor will be slightly less earthy, but the texture stays the same.

Can this soup be frozen?

Yes, freeze the soup without the rice in a sealed container for up to 2 months. Thaw it in the fridge, then reheat it on the stovetop.

How long does it take to make a kenchinjiru, a Japanese root vegetable and tofu soup, with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kenchinjiru, a Japanese root vegetable and tofu soup, with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kenchinjiru, a Japanese root vegetable and tofu soup, with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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