Inspired by: Kenchō-ji temple soup, Kamakura
- Vata seasonOct – Dec in the north
Kenchin-jiru (Temple Root-Vegetable Soup)
- Serves
- 6
- Portion
- 1 bowl
- Time
- 40 min
- Texture
- Soft
- Season
- Vata season (autumn – early winter)
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, firm | firm, crumbled by hand | 200 g | 1000 g | |
| Radish (mooli) | daikon, quarter-moons | 200 g | 1000 g | |
| Carrot | 1, half-moons | 150 g | 750 g | |
| Burdock root (gobo) | gobo, shaved | 80 g | 400 g | |
| Colocasia (arbi) | taro, cubed | 150 g | 750 g | |
| Sesame (til) oil | 1 tbsp | 15 g | 75 g | |
| Vegetable stock (no onion–garlic, home-made) | 5 cups kombu dashi | 1200 ml | 6000 ml | |
| Soy sauce / tamari (gluten-free) | 1½ tbsp | 25 ml | 125 ml | |
| Ginger, fresh | grated | 5 g | 25 g | |
| Rock salt (sendha namak) | pinch | 1 g | 5 g |
Method
How to cook it
Step 1: Sauté vegetables in sesame oil 4 minutes (the temple technique that gives depth).
Step 2: Add crumbled tofu; sauté 2 minutes.
Step 3: Add dashi; simmer 20 minutes until all is tender.
Step 4: Season with soy and ginger.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromKonnyaku and shiitake (often used)→Totaro and burdock
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