Autumn Food, Blog


Kenchinjiru is a hearty warming soup which originates from the Kencho-ji temple in Kamakura. This is my version of this Shojin Ryori Zen Buddhist dish. Full of root vegetables and crumbled tofu in a kombu,shiitake,tamari and miso broth.

Soak one piece of Kombu kelp and two dried shiitake mushrooms in a 1 litre jug of hot water. Leave for a few hours then discard the kombu and slice the shiitake for later.

Add some toasted sesame oil to a pan and sauté your root vegetables I used :lotus root,gobo ( burdock),carrot and daikon radish. Then add your dashi stock. Then add some crumbled tofu a tablespoon of tamari and mirin and shiitake and simmer until all the vegetables are cooked.

Ladle a cup of stock and dissolve one heaped tablespoon of miso and add to the soup. Do not boil the soup as this will destroy the enzymes of the miso.

Just before serving add any leafy green vegetables I used komatsuna and also snap peas.

Serve in a deep bowl and garnish with some sansho pepper to schichimi togarashi .

A wonder winter warmer.