Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms
Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, kenchin soup with tofu, chicken & dried shiitake mushrooms. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms is something that I have loved my whole life. They’re fine and they look wonderful.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kenchin soup with tofu, chicken & dried shiitake mushrooms using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms:
  1. Make ready [Ingredients]
  2. Take 100 to 150 grams Chicken (thighs or breasts)
  3. Get 5 to 10 cm long Daikon radish
  4. Make ready 1/2 Carrot
  5. Make ready 2/3 to 1 piece Konnyaku
  6. Get 1/2 to 1 block Firm tofu
  7. Get 3 Dried shiitake mushrooms
  8. Get [Broth]
  9. Make ready 1000 to 1300 ml Japanese dashi stock (including the shiitake mushroom soaking water)
  10. Take 50 to 60 ml Soy sauce
  11. Get 50 ml Sake
  12. Take 1 tbsp Sugar

Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms cookpad.japan. In our household, when I season the soup with miso and use pork we call it Buta-jiru (pork soup). When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families.

Instructions to make Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms:
  1. [Chicken] Cut into small bite sizes.
  2. [Daikon & Carrot] Slice into slightly thick quarter rounds.
  3. [Konnyaku] Rub with salt and rinse well. Tear it into small pieces using your fingers or a spoon.
  4. [Tofu] Drain with a sieve.
  5. [Dried shiitake mushrooms] Soak the dried shiitake mushrooms in plenty of water to rehydrate. Slice thinly. Reserve the soaking water and mix with Japanese dashi stock later.
  6. Heat the vegetable and sesame oil in a large pot. Put in the chicken and fry until its colour has changed. Add the rest of the ingredients and fry further.
  7. When the ingredients are coated with oil add the stock. Bring to the boil and skim off the scum on the surface. Add the soy sauce, sake and sugar and cook for a while.
  8. After the vegetable are cooked through add the tofu broken into small rough pieces.
  9. Cook for a while and it is done. Ladle into individual bowls and sprinkle chopped green onion on top.

When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families. I halved it to make a recipe to post. Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms. It's a well balanced, flavorful soup if you're looking for a meatless meal on a cold night. vegan Created by Zen Buddhist monks, Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup made with mushroom stock and loaded with veggies and tofu.

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