The History of Food
Japan · 13th Century
Kenchin-jiru
Japanese Zen Temple Root Vegetable & Tofu Soup
Born in Kamakura-era Zen monasteries: crumbled tofu and root vegetables in kombu-shiitake broth, built on the rule that nothing edible is discarded.
Prep
30 min
Calories
180 kcal
Macros C/P/F
18/11/7 g
Health rating
4.8 / 5
Plant-BasedGut-FriendlyNaturally Gluten-Free
Shōjin ryōri — temple cuisine, no animal products, no waste.
Ingredients
- 1 block firm tofu, drained and hand-crumbled
- 10 cm daikon, quartered and sliced
- 1 carrot, rolled-cut
- 1 burdock root, shaved
- 1 taro root, peeled and cubed
- 4 dried shiitake, rehydrated (keep the liquid)
- 10 cm kombu
- 1 tbsp sesame oil, 2 tbsp soy sauce, pinch of salt
Method
- 1Soak the kombu and shiitake in 1 litre of cold water for at least 30 minutes to draw the dashi.
- 2Crush the tofu by hand — never cut it; the torn surfaces catch the broth.
- 3Fry the root vegetables in sesame oil until the edges turn translucent, then add the crumbled tofu.
- 4Pour in the strained dashi with the soaking liquid and simmer 15 minutes, skimming.
- 5Season lightly with soy and salt; the broth should taste of vegetables, not seasoning.
