Kenchinjiru, a hearty and flavorful Japanese vegetable soup, is often a comforting staple, but can be time-consuming. This recipe simplifies the process by utilizing deep-fried tofu for a uniquely delicious twist. Forget lengthy preparation – this easy deep-fried tofu Kenchinjiru delivers all the satisfying warmth and depth of flavor you expect, but with significantly less effort. The crispy tofu adds a delightful textural contrast to the soft vegetables and rich broth, elevating this classic to new heights of deliciousness.
This streamlined approach maintains the authentic taste profile while making this beloved soup accessible to even the busiest cooks. We'll achieve that signature depth of flavor using readily available ingredients and a few simple techniques. Ready to experience a simplified yet supremely satisfying Kenchinjiru? Let’s dive into the step-by-step instructions to create this easy, deep-fried tofu masterpiece.
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Prepare Vegetables and Tofu
- Cut the daikon radish into 6 equal parts, then slice thinly (approx 5mm).
- Cut the carrot in half (or to your preference), removing the stem slightly, and slice to the same thickness as the daikon.
- Remove excess oil from the deep-fried tofu using kitchen paper. Gently tear the tofu into smaller pieces.
Step 2. Simmer the Soup
- In a pot, combine dried sardines and kelp (optional).
- Add daikon radish and carrots to the pot. Sprinkle a small amount of salt to draw out moisture and enhance flavor. Cover and bring to a simmer over low heat.
- After 5 minutes, add the deep-fried tofu. Continue to simmer for about 3 more minutes.
Step 3. Season and Finish
- Season with soy sauce to taste. Add shredded ginger and green onions.
Step 4. Serve
- Serve and optionally drizzle with sesame oil for extra flavor.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Using deep-fried tofu simplifies the recipe and adds richness to the soup. The tearing process helps release moisture and create a more satisfying texture.
- Adjust the amount of vegetables according to your preference. You can use other vegetables.
- Simmering over low heat helps to extract the umami from the dried sardines and create a flavorful broth.
- Adding ginger towards the end maintains its fragrance and warmth.
- Don't add too much deep-fried tofu or it may make the soup cloudy.
- Experiment with adding shichimi pepper, sansho pepper, or sesame oil for additional flavor.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use a different type of tofu?
While deep-fried firm tofu works best for its crispy texture, you can experiment with extra-firm tofu. Keep in mind it might not crisp up as dramatically.
2. What can I substitute if I don't have all the vegetables listed?
Feel free to adapt the vegetables to your liking or what you have on hand. Other root vegetables like daikon or carrots work well. You can also add mushrooms or spinach.
3. How can I make this soup vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, ensure your dashi (broth) is vegetable-based or use a vegan dashi substitute. Check your miso paste is also vegan-friendly.
This easy deep-fried tofu Kenchinjiru recipe proves that delicious and authentic Japanese cuisine doesn't require hours of preparation. Enjoy the satisfying warmth and unique crispy texture of this comforting soup, perfect for a weeknight meal or a special occasion. Now go forth and impress your friends and family with this simple yet extraordinary dish!