Kenchinjiru Vegetable Soup

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

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You will need

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Use a spoon to break up konnyaku into chunks.

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

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

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

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

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

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

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