Japanese Vegetable Soup (Kenchinjiru) Recipe | Yummly

Japanese Vegetable Soup (Kenchinjiru)

RECIPETIN JAPAN
15Ingredients
55Minutes
150Calories
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Ingredients

US|METRIC
  • 1/2 firm tofu (pack, /momen tofu, about 200g/7.1oz)
  • 50 grams carrot (thinly sliced to 3mm thick, note 1)
  • 70 grams daikon
  • 3 millimeters pie
  • 50 grams shimeji mushrooms (de-clustered to individual or a few tiny bunch of mushrooms)
  • 100 grams taro (peeled and cut into bite size pieces)
  • 125 grams konnyaku (1/2 pack)
  • 500 milliliters boiling water
  • 1 stem shallot (/scallions, cut to 2.5cm/1" long)
  • 1 tablespoon sesame oil
  • 1/2 tablespoon oil
  • 800 milliliters dashi stock (note 3)
  • 2 tablespoons soy sauce
  • 2 tablespoons sake
  • 1 pinch salt
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    NutritionView More

    150Calories
    Sodium36% DV860mg
    Fat12% DV8g
    Protein14% DV7g
    Carbs3% DV10g
    Fiber8% DV2g
    Calories150Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium860mg36%
    Potassium590mg17%
    Protein7g14%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A45%
    Vitamin C10%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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