Kenchin Jiru

Recipe PREP 35 min COOK 30 min

Kenchin Jiru

PREP 35 min COOK 30 min

Description

Kenchin-jiru is a hearty one-pot vegetable miso soup from Buddhist temple cuisine, made with root vegetables, mushrooms, tofu and dashi (seaweed stock). Kenchin-jiru is packed with fiber, antioxidants, and essential vitamins. Miso supports digestion, konnyaku (a Japanese yam jelly) aids weight management, and vegetables boost immunity and promote gut health.

Note: You will need to prepare Kombu & Shiitake Mushroom Dashi, or purchased dashi; or use the stock of your choice, available at select grocery stores, Asian markets, and online.

Equipment: Medium-size donabe (clay pot) or heavy-bottomed pot

Ingredients

4 SERVES

1 medium Japanese eggplant
1 Unit rectangular abura-age (fried tofu pouch)
3 oz konnyaku (Japanese yam cake), torn into bite-size pieces by hand
1 Tbsp ( 15 ml) sesame oil
2 medium rehydrated dried shiitake mushrooms (from making Kombu & Shiitake Mushroom Dashi), cut into thin slices (optional)
3 oz (85 g) daikon, peeled and cut into 1/8-in (3-mm) thick disks and halved
2 Tbsp (30 ml) sake
3 1/3 cups (800 ml) Kombu & Shiitake Dashi or your choice of stock
1/4 medium kabocha, skin thinly peeled off, and cut into bite-size pieces
1/2 medium carrot, cut into 1/8-in (3-mm) thick disks
1/4 cup (73 g) red miso
1 or 2 tsp usukuchi shoyu (light-colored soy sauce)
Thinly sliced scallions or chopped chives for garnish
Shichimi togarashi to taste

Directions

Step 1

To prepare the eggplant, poke several holes with the tip of a knife on each eggplant. Set a grill on a stove top and grill them over medium-high heat. Rotate a few times so the eggplants cook evenly. Once they are partially charred and soft (it will take about 5 minutes), remove from the grill, cut off the hull of the stem and gently peel the skin. Cut each eggplant into bite-size pieces. Pat dry with a clean kitchen towel to remove any excess moisture. Set aside.
Step 2

Place the abura-age on the same grill net and lightly grill both sides just until fragrant and lightly colored, about 1 minute. Cut into thin strips and set aside.
Step 3

To prepare the soup, add the konnyaku to the donabe and set over medium heat. Sauté for a few minutes to release excess moisture (this will enhance the flavor and texture of the konnyaku).
Step 4

Add the sesame oil, followed by the abura-age, shiitake mushrooms, and daikon. Continue to sauté for a minute or so.
Step 5

Deglaze with the sake and pour in the dashi. Increase the heat to medium-high. As soon as the broth starts to boil, lower the heat to a simmer. Simmer for a few minutes.
Step 6

Add the kabocha and carrot, and continue to simmer for about 5 minutes or until everything is cooked through.
Step 7

Add the eggplant and stir. Gently whisk in the miso. Adjust the flavor with the usukuchi shoyu, if necessary. Turn off the heat. Let rest for a few minutes.
Step 8

Serve into individual bowls and sprinkle with scallions and shichimi togarashi, if you like.