Kenchin vegetable soup Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Kenchin vegetable soup Also known as kenchinjiru.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about kenchinjiru

Kenchin vegetable soup is a typical dish of Japanese cuisine that stands out for its unique flavor and rich nutritional composition. This soup is made with a variety of vegetables, which are carefully selected and cooked in a dashi bouillon, which is a fish bouillon traditionally used in Japanese cuisine.

The vegetables used in Kenchin vegetable soup can vary according to the availability and preference of each chef, but usually include carrots, nabo, onions, mushrooms, cabbage, acelga, among others.

One of the secrets of the unique taste of Kenchin vegetable soup is in its dashi bouillon, which is made from kombu (a marine algae) and beautiful (a kind of fish). These ingredients are combined and boiled in water to create a bouillon rich in flavor and nutrients.

In addition to being a delicious dish, Kenchin vegetable soup is also a healthy option for those looking for a balanced diet. The vegetables used in the soup are rich in vitamins, minerals and fiber, which are essential forining the proper functioning of the body.

Another interesting feature of Kenchin vegetable soup is that it is a versatile dish, and can be served as an entry or as a main dish. For those who want a more complete meal, it is common to accompany the soup with white rice or udon pasta.

In short, Kenchin vegetable soup is a dish that represents the essence of Japanese cuisine, with its combination of flavors and textures that provide a unique gastronomic experience.In addition, its nutritional composition makes it a healthy and balanced choice for any meal

Origin and history of Sopa de vegetais Kenchin

Kenchin vegetable soup is a traditional dish of Japanese cuisine, originating in the Kanazawa region of Ishikawa province. It is a type of soup made with a variety of vegetables and tofu, and is considered a very healthy and nutritious dish.

The history of Kenchin vegetable soup dates back to the Edo period (1603-1868), when the Kanazawa region was known as a thriving city and an important cultural and political center. According to legend, the name of the dish comes from a Buddhist monk named Kenchin, who used to prepare this soup to feed the pilgrims who passed through the temple where he lived.

The original recipe for Kenchin vegetable soup was made with seasonal vegetables such as daikon (Japanese nabo), carrots, mushrooms, onions, cabbage and acelga, plus tofu and a fish bouillon or dashi. Over time, the dish has been gaining popularity and gaining variations, but alwaysining the essence of being a nutritious and tasty vegetable soup.

About the recipe

• Name of the plate: Kenchin vegetable soup
• Name of the dish in English: Kenchin vegetable soup
• Name of the plate in Japanese: けんちん汁
• Name of the Romanian dish: kenchinjiru

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 20 minutes
• Difficulty: SIMPLE
• It suits: 3-4 people
• Occasions: Soup, winter and autumn

Ingredients – Ingredients

Check out the necessary and optional ingredients Kenchin vegetable soupIt makes sense to improvise

• 200g of Daikon
• 120 g of carrot
• 90g of bardana
• 100g of potato taro
• 3 pieces of Abura Age (tofu fried)
• 2 to 3 spring onions

Meals of Soup:

• 700ml of Konbu Dashi
• 1 tablespoon of soy sauce
• 2 teaspoons of mirin rice wine
• 1/2 cup of salt
• Oil of Geranium

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Kenchin vegetable soup. Follow the instructions below in the preparation mode or step by step.

Method:

Cut and grind the vegetables:

• Shell and cut into bite-sized pieces 200g of Daikon, 90g of Bardana and 120g of carrots.
• Then cut 2-3 onions into pieces of approximately 3 cm.

Clean and cut the taro:

Wash the taro (130g) well with a vegetable brush to remove any dirt.To avoid skin irritation, put it in the microwave for 5 minutes before peeling and cutting into pieces.

Prepare the tofu:

• In a bowl, soak 3 pieces of steam tofu in hot water to remove excess oil.
• Cut it into pieces of the size of a bite.

Cook until it becomes soft:

• Add 700 ml of Dashi, the vegetables and the steamed tofu in a pot and let it boil.
• Then add the soy sauce, mirin, salt and salmon oil.
• Cook until the vegetables are soft and juicy.

Serve and enjoy:

Serve the soup and decorate with chopped onions.

Tips:

• To give an extra touch of umami flavor, add a bit of salmon seeds or some shiitake mushrooms.
• You can easily adjust the portion size of Kenchin vegetable soup according to your hunger or how many people you want to feed.
• Try adding other traditional ingredients, such as chikuwa fish cakes or Yam Konnyaku cake slices, to make the soup even more satisfying.

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