DISH RESEARCH · Dish
Kenchin-jiru
Also known as: けんちん汁
Japanese clear soup of tofu, konjac and root vegetables in kombu-and-shiitake broth with soy sauce and sesame oil.
About Kenchin-jiru
Kenchin-jiru is a Japanese clear soup associated with Buddhist temple cooking. This profile follows a meatless version built from kombu-and-shiitake dashi, torn firm tofu, konjac, daikon, carrot, taro and burdock root.
The broth is light but deeply savoury, with earthy sweetness from the root vegetables, mushroom and kelp umami, nuttiness from toasted sesame oil and a restrained salty edge from soy sauce. Tofu and konjac absorb the seasoned stock while keeping their own mild character.
The finished soup has a clear amber-brown broth crowded with irregular tofu and konjac pieces, pale daikon and burdock, orange carrot and soft taro. Its texture moves from tender roots and creamy tofu to the gentle springiness of konjac, with green onion adding a fresh finish.
Allergens in this recipe
Contains: Soy, Sesame.
Product-dependent or unconfirmed: Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Kenchin-jiru
Japanese Buddhist-Style Kenchin-jiru with Root Vegetables and Tofu.
- KombuKelp umami for the plant-based dashi
- Dried shiitake mushroomsMushroom umami and broth body
- WaterDashi and soup liquid
- Firm tofuSoft protein-rich body
- KonnyakuSpringy textural element
- Daikon radishMild juicy root vegetable
- CarrotSweet root vegetable
- Satoimo taroCreamy earthy root vegetable
- Gobo burdock rootEarthy root vegetable
- Toasted sesame oilNutty sautéing fat
- SakeAromatic seasoning
- Kosher saltSeasoning
- Soy sauceSalty umami seasoning
- Green onionsFresh garnish
- Shichimi togarashiOptional spicy garnish · Optional
- Japanese sansho pepperOptional citrus-pepper garnish · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Kombu:
- Dried shiitake mushrooms:
- Water:
- Firm tofu:
- Konnyaku: . The source ingredient konnyaku is routed to the catalogue's konjac guide
- Daikon radish:
- Carrot:
- Satoimo taro:
- Gobo burdock root:
- Toasted sesame oil:
- Sake:
- Kosher salt:
- Soy sauce: . Generic soy sauce confirms soy; wheat remains brand-dependent and must be checked
- Green onions:
- Shichimi togarashi (optional): . Optional compound seven-spice blend; its exact seed and allergen formula varies by supplier
- Japanese sansho pepper (optional):
Origins & food traditions
Japanese food writer Namiko Hirasawa Chen supplies the complete meatless Kenchin-jiru selected here, using kombu and shiitake dashi with tofu, konjac, daikon, carrot, taro, burdock, sesame oil, sake and soy sauce. Kikkoman's Japanese food-culture series independently describes Kenchin-jiru as a home-style clear soup of root vegetables, konjac and tofu, sautéed in sesame oil, simmered in dashi and seasoned with soy sauce, and connects it with Zen Buddhist temple food.
Cuisines & regions
- Japanese Cuisine
- Buddhist Temple Cuisine
- Shojin RyoriCatalogue link pending review
- Kanto CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.