Kenchin Jiru (Vegan Soup, けんちん汁)

Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It’s soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork.


(for 4-5 servings)

  • Taro  200 g
  • Carrot  100 g
  • Daikon radish  100 g
  • Gobo  100 g
  • Green onion  1 stick
  • Konnyaku  1 sheet
  • Tofu  1
  • Sesame oil  1 tbsp
  • Dashi broth (kombu kelp only preferred)  1000 mL
  • Sake  3 tbsp
  • Soy sauce  2 tbsp


  1. Cut the carrot and the daikon radish into 5 mm thick quarter slice.
  2. Peel the taro skin and cut into bite-size chunks.
  3. Wash the gobo to remove the soil and cut it into random chunks.
  4. Cut the green onion into small pieces.
  5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
  6. Cut the tofu into dices.
  7. Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
  8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
  9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.

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