Japanese kenchinjiru with tofu and root vegetables

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A rustic Japanese vegetable soup with tofu, mushrooms and a clean soy-seasoned broth.

Serves: 4 people

Preparation time: 25 min

Ingredients

• firm tofu – 12 oz
• sesame oil – 1 tbsp
• onion, chopped – 1
• carrots, sliced – 2
• daikon radish, diced – 8 oz
• celery stalks, sliced – 2
• shiitake mushrooms, sliced – 5
• vegetable stock – 6 cups
• soy sauce – 1 1/2 tbsp
• mirin – 1 tbsp
• fresh ginger, grated – 1 tsp
• baby spinach – 2 cups
• salt – to taste
• black pepper – to taste

Method

1. Pat the tofu dry, tear it into bite-size pieces and lightly pan-sear it in half of the sesame oil for a few minutes.
2. Heat the remaining oil in a soup pot and cook the onion, carrots, daikon, celery and shiitake for 5 minutes.
3. Add the vegetable stock, soy sauce, mirin and ginger and simmer gently for 18 to 20 minutes.
4. Stir in the tofu and spinach and cook just long enough for the spinach to wilt.
5. Taste the broth, season with salt and black pepper, and serve in deep bowls.