Kenchin jiru (けんちん汁) is a Japanese soup that evolves from the Buddhist tradition with a strict rule to observe vegetarian in their diet. The original soup stock is made with konbu kelp and soy sauce, and the main ingredients are crumbled tofu and vegetables. It has since been widely adopted in Japanese households and the soup has evolved to include thin pork slices, and most are using dashi stock for the soup.
Kenchin Jiru - Tofu, Pork, and Vegetable Soup
- 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
- seven spice pepper (Japanese: 七味唐辛子)
- Heat oil in a soup pot and cook pork, tofu, and konnyaku. Stir until the pork are no longer pink.
- Add shiitake, carrot, and bamboo shoot and stir fry for 3 minutes.
- Add dashi, salt, and light soy sauce. Bring to a boil.
- Thicken the soup with starch mixture. Cook for another 2 minutes.
- Add fresh ginger juice and thinly sliced scallions.
- Turn off heat. Serve hot with seven spice pepper.
- (*) 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.