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Japanese Vegetable Soup (Kenchinjiru)
RECIPETIN JAPAN15Ingredients
55Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 firm tofu (pack, /momen tofu, about 200g/7.1oz)
- 50 grams carrot (thinly sliced to 3mm thick, note 1)
- 70 grams daikon
- 3 mm pie
- 50 grams shimeji mushrooms (de-clustered to individual or a few tiny bunch of mushrooms)
- 100 grams taro (peeled and cut into bite size pieces)
- 125 grams konnyaku (1/2 pack)
- 500 mL boiling water
- 1 stem shallot (/scallions, cut to 2.5cm/1" long)
- 1 Tbsp. sesame oil
- 1/2 Tbsp. oil
- 800 mL dashi stock (note 3)
- 2 Tbsp. soy sauce
- 2 Tbsp. sake
- 1 pinch salt
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium860mg36% |
| Potassium590mg17% |
| Protein7g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C10% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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