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Miso Soup with Mixed Vegetables and Tofu

Miso Soup with Mixed Vegetables and Tofu

By Courtney HillNovember 5, 2021

  • Makes
    4 servings
  • Cook Time
    35 minutes
  • Rating

Kenchinjiru is a Japanese vegetable and tofu soup that, if made the traditional way, is vegan. For ease, we use instant dashi (Japanese stock), which typically counts katsuobushi (bonito flakes) as a primary ingredient, so vegans and vegetarians take note. Look for instant dashi sold boxed or in packets in the international aisle of the supermarket or in Asian grocery stores. Follow the package instructions for preparing the 6 cups dashi needed for this recipe. Just a couple tablespoons of soy sauce adds color, seasoning and umami to the soup, and to further enrich it with salty-sweet notes, we also include some white miso.

Tip

Don’t forget to trim off the shiitake stems after the mushrooms are rehydrated. The stems are fibrous and tough and, unlike the caps, will not tenderize with additional cooking.

Ingredients
  • 6

    cups dashi (see headnote)

  • 4

    medium dried shiitake mushrooms

  • 3

    scallions, thinly sliced on the diagonal, white and green parts reserved separately

  • 14

    ounce container firm OR extra-firm tofu, drained and cut or torn into ½-inch pieces

  • 3

    small carrots, peeled and cut crosswise into ½-inch pieces

  • 5

    ounces daikon radish, peeled and cut into ½-inch cubes (about 1 cup)

  • 3

    tablespoons sake

  • 2

    tablespoons soy sauce

  • ¼

    cup white miso

  • Kosher salt and ground black pepper

Step 1

In a large saucepan over medium-high, bring the dashi and mushrooms to a simmer. Reduce to medium and simmer, uncovered, for 10 minutes.

Using a slotted spoon, transfer the mushrooms to a cutting board.

To the broth, add the scallion whites, tofu, carrots, daikon, sake and soy sauce.

Step 2

Remove and discard the stems from the mushrooms, thinly slice the caps and return them to the pan.

Bring to a gentle simmer over medium and cook, uncovered and stirring occasionally, until the vegetables are tender, 5 to 9 minutes.

Step 3

In a small bowl, whisk together the miso and ¼ cup of the hot broth until the miso is dissolved, then stir the mixture into the soup. Taste and season with salt and pepper.

Ladle into bowls and sprinkle with the scallion greens.

Step 4

Toasted sesame oil OR shichimi togarashi OR both