Get ready to enjoy the comforting warmth of my Japanese Vegetable Soup, also known as Kenchinjiru! This hearty soup is incredibly easy to make and packed with a variety of nutritious vegetables simmered in a delicious dashi base! Perfect for a cozy night, this one-pot recipe offers a nourishing meal that will have you reaching for seconds!
Table of Contents
Why I Love This Recipe
I’m thrilled to share my Japanese Vegetable Soup, also known as Kenchinjiru! This is my own twist on the classic dish, featuring a delicate dashi base just like in my Japanese Chicken Soup and Napa Cabbage Soup but it’s packed with nutritious vegetables like shiitake mushrooms, gobo, tofu, carrots, and daikon, with my special touch of napa cabbage for a heartier, sweeter broth. It’s perfect as a light main dish or a flavorful side soup, making it an excellent choice for anyone looking for a nutritious meal that provides a healthy serving of veggies!
I crafted this recipe to be incredibly easy to make, all in one pot! The vegetables are cooked in a seasoned dashi broth, resulting in a warm and inviting dish that pairs beautifully with Japanese-style mains like my Chicken Donburi Bowl or Tonkatsu. Give it a try, and watch how it quickly becomes a favorite one pot recipe in your kitchen!
Ingredients
Ingredients
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base stock of the soup.
- Dried Shiitake Mushrooms – Dried Shiitake Mushrooms that is packaged and can be found at Asian grocery stores. Provide the base umami flavor for the soup.
- Daikon – Japanese radish found at Asian grocery stores. Soak in water before using to reduce the bitterness found in daikon and cut into cubes.
- Carrot – peeled and sliced.
- Gobo – Japanese name for burdock roots. I recommend to washing the root under cold water before preparing for the recipe, sliced.
- Napa – also known as Japanese or Chinese cabbage, can be found at Asian grocery stores. Chopped 1/4 inch slices for this recipe.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Helps balance out the flavors in the soup and also adds a touch of umami.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Salt – sea salt preferred.
- Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets. I recommend using togarashi, but you can also use standard red pepper as well.
Additional Add Ins
If you’re aiming for a heartier soup, consider adding Shirataki Noodles. These noodles are incredibly convenient since they don’t require cooking – simply toss them in right before serving.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🌿 Gobo Note
You can choose to Remove the Skin From the Gobo, but I recommend leaving it on to extract more flavor.
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Essential Kitchen Equipment
Directions
☑ Before Getting Started
Make sure to use a Large Pot for this recipe. It will provide ample space for the ingredients to slow cook and infuse their flavors effectively.
Step 1 Peel the skin off the daikon and cut it into cubes as shown. Place the cubes in water for 5 minutes to allow the bitterness to dilute. Drain the water and set aside.
Step 2 Prepare the vegetables as follows – peel the carrots and chop them, wash the gobo under cold water and slice it, and chop the napa cabbage.
Step 3 Add Dashi, Japanese sake, soy sauce, and salt into a large pot and bring to a soft boil. Next, add the dried shiitake mushrooms and all the prepared vegetables at once, then cover the pot. Cook over medium-low heat for 10 minutes.
🥄Taste Adjustment Pro Tip
Adjust the taste with Salt only. Avoid adding more soy sauce.
Step 4 Serve the dish and sprinkle with optional red pepper flakes if desired.
🌿 Garnishing Pro Tip
For a traditional presentation, garnish your dish with Mitsuba.
Recipe Variations
For a New Year’s twist on this recipe, consider adding some mochi along with cubed chicken to create a flavorful Japanese Ozoni Soup, a classic Japanese soup enjoyed on the 1st day of the new year!
Pairing Recommendations
This hearty soup stands well on its own, but you can enhance your meal by pairing it with a bowl of fresh rice and a side of vegetables. Consider serving it with Japanese Okra Salad for a refreshing crunch or Japanese Spinach Salad for a refreshing twist!
Frequently Asked Questions
Can I use fresh shiitake mushrooms instead of dried ones?
Yes, you can use fresh shiitake mushrooms instead but it will not have as much umami flavors as dried versions.
What type of dashi should I use?
I recommend using traditional dashi extracted with katsuobushi or hondashi for a richer flavor, but you also can use a kombu dashi for a vegetarian option.
Is this soup suitable for vegans?
Yes, if you use kombu dashi, it will be a delicious vegan option!
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. This will keep the soup fresh for 7-10 days.
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Watch How To Make It
Japanese Vegetable Soup
Ingredients
- 4 Cups Dashi for a vegetarian option, make with kombu,
- 3 Pieces Dried Shiitake Mushroom
- 1/2 Cup Daikon Japanese radish, cubed
- 1/2 Cup Carrots peeled, sliced
- 1/4 Cup Gobo sliced
- 1/2 Cup Napa sliced
- 1 tbsp Japanese Sake
- 1 tbsp Soy Sauce
- 1 tsp Salt
- 1/4 tsp Ground Red Pepper optional
Instructions
- Gather all the ingredients.
- Peel the skin off the daikon, cut it into cubes, and place the cubes in a bowl of water for 5 minutes. Drain the water and set aside.
- Prepare all the vegetables by peeling and chopping the carrots, washing the gobo and slicing it, and chopping the napa cabbage.
- Combine dashi, Japanese sake, soy sauce, and salt in a large pot and bring to a soft boil. Once boiling, add the dried shiitake mushroom, daikon, carrots, gobo, and napa cabbage. Cover the pot and cook over medium-low heat for 10 minutes.
- Transfer the soup into a bowl and sprinkle with optional red pepper flakes if desired.