Kenchin-jiru – Japanese Vegetable Broth

Thai tofu and kimchi noodle soup 17 of 56 Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame Sauce

Kikkoman Sauces 55

Category 52

Ingredient 56

Videos 0

World Cuisines 196

Specials 50

Naturally Brewed Soy Sauce Soups Vegetables Japanese Asian Vegetarian kitchen Autumn

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 519 kJ / 124 kcal

Fat: 7.4 g

Protein: 6.2 g

Carbohydrates: 8.8 g

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.