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Zuppa di verdure (Kenchin)

Zuppa di verdure (Kenchin)

  • Recipe parson20160119 26781 hqf99x Dosi per 3-4 persone
Valutato da 25 persone
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Quando fuori fa freddo oppure vi sentite un po' così così, non c'è niente di meglio di una zuppa di verdure per scaldarsi e risollevarsi. La zuppa Kenchin è un piatto fondamentale della cucina buddista, una ricetta sana di cui esistono versioni sia vegetariane sia contenenti carne. Con ingredienti come daikon, taro, carote e tofu fritto abura age, questa zuppa costituisce un primo piatto o un piatto unico leggero ma appagante e soprattutto salutare.


• 200g daikon
• 130g taro potatoes
• 90g burdock
• 120g carrot
• 2-3 spring onions
• 3 pieces abura age fried tofu

soup stock:
• 700ml konbu dashi
• 1 tbsp soy sauce
• 2 tsp mirin rice wine
• 1/2 tsp salt
• dash of sesame oil


  1. Begin by peeling your daikon, burdock and carrot, then cut them into bite sized chunks. Next, slice your spring onions into approximately 3cm pieces.

  2. Scrub the taro well with a vegetable brush, making sure any dirt is removed. Some people may experience mild skin irritation when exposed to raw taro. To avoid this, microwave the taro for 5 mins. before peeling and cutting in half.

  3. In a bowl, soak the abura age in hot water to remove any excess oil, then slice into bite sized pieces.

  4. Add the dashi, vegetables and abura age fried tofu to a pan and bring to boil. Add the soy sauce, mirin, salt and sesame oil, and simmer until the vegetables are tender and soft.

  5. Serve and garnish with the spring onion.

Consigli e maggiori informazioni

• If you want add an extra boost of umami flavour in your soup, try adding a sprinkle of sesame seeds or some shiitake mushrooms.
• It’s really easy to adjust the serving size of Kenchin Vegetable Soup depending on how hungry you are or how many people you want to feed. Other traditional ingredients you can try adding are chikuwa fish cakes or sliced konnyaku yam cake to make it super satisfying.

Ingredients20160119 26781 1qjvetq