Kenchin jiru

Kenchin jiru

This is a traditional Japanese soup that can be eaten with breakfast, lunch, or dinner.  If I eat it for breakfast or lunch, I often add some Japanese rice to it to make it heartier.  I made this to go along with several other Japanese dishes I made when my husband and I had some friends over.  Unfortunately, I forgot to take pics of the other things I made, so I can't show the whole meal here.  

5 cups of dashi broth (5 cups water plus about 1 tbsp. dashinomoto)

3 boneless, skinless chicken thighs, cut into chunks

2-3 carrots cut into chunks 

1 yellow onion, cut into chunks

1 potato, cut into chunks

1 package of enoki dake, cut in half ( a thin, long, white mushroom)

1 package of silk tofu, cut into cubes (preferably japanese)

1-2 tbsp of sesame oil (you can use vegetable oil..but sesame oil gives it a distinct flavor)

1 tbsp sake (you can buy sake for cooking at an asian store)

1 tsp soysauce 

4-5 tbsp miso 

3 green onions, chopped for garnish

1. In a medium stockpot, make dashi broth.


2. In a large skillet, heat sesame oil and add chicken, carrots, onion, and potato.  Saute for a few minutes until chicken starts to cook and all veggies are coated with oil.  Transfer entire mixture, including any oil in pan to stockpot.


3. Bring broth to a boil and add sake...lower heat.


4. Dissolve half of miso in a bowl with some of the dashi broth.  Add to the pot.  


5. Simmer until veggies are soft...then add soysauce, enoki dake, tofu, and remaining miso dissolved in broth.


6. Garnish with chopped green onions.