Kenchin Jiru - Tofu, Pork, and Vegetable Soup

Author: Anita Jacobson

Categories: Soup

Cuisines: Japanese

Ingredients: Pork Tofu

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 2 tablespoon oil
• 150 gram pork loin, thinly sliced
• 150 gram firm tofu (Japanese: 木綿豆腐), crumbled with hand
• 50 gram konnyaku, thinly sliced
• 4 fresh shiitake mushroom, thinly sliced
• 50 gram carrot, thinly sliced
• 50 gram bamboo shoots, boiled and thinly sliced
• 2 1/2 cup dashi
• 1 teaspoon salt
• 2 teaspoon light soy sauce (Japanese: 薄口醤油) (*)
• 1 teaspoon fresh ginger juice
• 2 scallions, thinly sliced
• Starch mixture (mix the following together)
• 2 tablespoon potato starch (Japanese: 片栗粉) (**)
• 2 tablespoon water
• Condiment
• seven spice pepper (Japanese: 七味唐辛子)

Instructions

1. Heat oil in a soup pot and cook pork, tofu, and konnyaku. Stir until the pork are no longer pink.
2. Add shiitake, carrot, and bamboo shoot and stir fry for 3 minutes.
3. Add dashi, salt, and light soy sauce. Bring to a boil.
4. Thicken the soup with starch mixture. Cook for another 2 minutes.
5. Add fresh ginger juice and thinly sliced scallions.
6. Turn off heat. Serve hot with seven spice pepper.

Notes

• (*) If using regular soy sauce, add 1 teaspoon of mirin, and you may need to add slightly more salt.
• (**) You can also use corn starch.