Kenchinjiru Japanese root vegetable and tofu soup
A calm, savoury Japanese soup of root vegetables, shiitake and tofu in a gingery broth.
- Time40 min
- LevelEasy
- Costabout £1.68 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the sesame oil in a large pan over a medium heat. Add the ginger, carrots, mooli and sweet potato and stir-fry for 4 minutes.
4 min - 2
Add the shiitake and cook for 2 more minutes.
- 3
Dissolve the stock cube in the boiling water, pour it in and bring to the boil. Simmer for 15 minutes, until the vegetables are tender.
15 min - 4
Add the tofu and simmer gently for 3 minutes.
3 min - 5
Put the miso in a small bowl, whisk in a ladle of hot broth until smooth, then stir it back into the pan with the soy sauce. Do not boil once the miso is in.
- 6
Scatter with spring onions and serve very hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.