We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • Serves 3-4
評価: ( 26 人による評価)

When it’s frosty outside or you are feeling under the weather, there’s nothing better than a warming and rich bowl of Kenchin Vegetable Soup. Originally a staple of Buddhist temple cuisine, this healthy dish now has a wide variety of variations for vegetarians and meat-eaters alike. With daikon, taro potatoes, carrot and abura age fried tofu, it makes an ultra-satisfying side, or a great light meal packed full of healthy goodness.


• 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.


• 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.