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Japanese Kenchinjiru | Warming Tofu Vegetable Soup
(0)
30 min
Quick
Knuspr-Küche
Traditionelle japanische Kenchinjiru-Suppe: Herzhaft in Sesamöl angebratener Tofu, Shiitake-Pilze und zartes Wurzelgemüse in einer aromatischen, klaren Brühe.
Preparation method
Preparation
Thoroughly pat the tofu dry with paper towels. Peel the carrots and potatoes and cut into bite-sized thin slices or cubes. Clean the shiitake mushrooms and cut into strips. Finely grate the garlic and ginger. Cut the spring onions into fine rings.
Searing & Simmering
Heat the dark sesame oil in a large pot. Roughly crumble the tofu by hand into bite-sized pieces and add directly to the pot. Fry over medium-high heat for approx. 3–4 minutes until the tofu turns golden brown in places.
Add carrots, potatoes, shiitake mushrooms, as well as grated ginger and garlic, and sauté everything for another 2 minutes while stirring until fragrant.
Chef's tip
Roughly crumbling the tofu by hand increases its surface area so it absorbs the roasted aromas of the sesame oil and the flavorful broth especially well.
For a subtle spicy touch, add a pinch of Shichimi Togarashi (Japanese seven spice) or a few drops of chili oil when serving.
35 min
Under an hour
