Kenchinjiru Vegetable Soup

Easy Japanese

Veggies, tofu & konnyaku in a light dashi broth. Perfect for lunch or dinner!

Flavours of Japan

You will need

Use a spoon to break up konnyaku into chunks.

Add to salted water and boil for 2-3 mins. Drain.

Fry veggies and mushrooms in sesame oil to seal the edges and add flavour.

Add water, dashi powder, soy sauce, sake, mirin and salt. Stir through.

Add drained konnyaku, break tofu into chunks and add to soup.

Bring to boil, skim off any foam. Cover and simmer for 20 mins or until soft.

Includes step-by-step video to get it right first time, every time.

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