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Kenchin-jiru – Japanese Vegetable Broth

Autumn
Soups
Naturally Brewed Soy Sauce
Japanese
Asian
Vegetarian kitchen
Preparation time: 30 mins
Calorific value (per portion): 519 kJ / 124 kcal

Ingredients for 4 portions

  • 100 g white radish
  • 80 g carrots
  • 60 g shiitake mushrooms
  • 3 spring onions
  • 80 g tofu
  • 20 ml vegetable oil
  • 1 lit. vegetable stock
  • 4 tbsp. Kikkoman naturally brewed soy sauce
  • ½ tsp. sugar
  • 1 tbsp. potato starch
  • ½ tsp. sesame oil

Preparation

Slice the radish and carrots thinly and break up the shitake mushrooms. Cut the spring onions diagonally into 2.5 cm pieces and cut the tofu into cubes.

Heat up the oil in a pan and sauté the vegetables except the spring onions briefly. Add the vegetable stock, naturally brewed soy sauce and sugar and bring to the boil. Reduce the heat and leave the soup to simmer for 3-4 minutes until the vegetables are cooked. Skim off the froth. Stir together one tablespoon of potato flour and two tablespoons of water until you have a smooth paste and carefully add it to the soup.

Then add the tofu and the spring onions to the soup and bring back to the boil. Season with sesame oil. Gnocchi and ravioli are other delicious ingredients that you can put in this soup.

Used products in this recipe

Ingredients for 4 portions

  • 100 g white radish
  • 80 g carrots
  • 60 g shiitake mushrooms
  • 3 spring onions
  • 80 g tofu
  • 20 ml vegetable oil
  • 1 lit. vegetable stock
  • 4 tbsp. Kikkoman naturally brewed soy sauce
  • ½ tsp. sugar
  • 1 tbsp. potato starch
  • ½ tsp. sesame oil