Oil-Free Kenchin-jiru Style Soup

Kenchin-jiru made without oil. Root vegetables are simmered until soft to aid digestion. Suitable for remission periods.

Ingredients

Instructions

1. 1

   Slice the daikon radish and carrot into thin ginkgo leaf shapes, tear the konjac into small pieces, and parboil them.

2. 2

   Add the daikon radish, carrot, and konjac to the dashi stock and simmer for 15 minutes until tender.

3. 3

   Crumble the tofu by hand, add it, and simmer for 3 minutes.

4. 4

   Season with soy sauce and mirin, then serve.