Kenchinjiru

Ingredients

• 1 piece (4 inches) kombu (dried kelp)
• 2 whole dried shiitake mushrooms
• 5 cups water
• 14 oz silken tofu, chilled
• 1 medium carrots, peeled
• 3 oz daikon radish, peeled
• 2 oz gobo (burdock root), scrubbed
• 3 oz fresh shiitake mushrooms
• 1.5 tablespoons low-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• ¼ teaspoon kosher salt
• 2 whole scallions, green and white parts separated
• ¼ inch piece fresh ginger, peeled

Instructions

1. 1

   Wipe the kombu with a damp cloth to remove surface dust, then place it in a medium pot with 5 cups of cold water. Set over medium heat and bring to just below a boil — you want wisps of steam rising from the surface, not rolling bubbles. This gradual heating extracts the kombu's umami without bitterness.

2. 2

   When small bubbles form at the edges (around 3-4 minutes), remove the kombu with tongs and discard. Add the 2 whole dried shiitake mushrooms to the same broth. Lower the heat to medium-low and simmer gently for 8-10 minutes until the mushrooms soften and the broth becomes fragrant and pale golden.

3. 3

   Use a fine-mesh strainer to remove the mushrooms, pressing gently to extract their flavor. Reserve the broth in the pot — you should have about 4.5 cups. Discard the mushrooms.

4. 4

   While the broth simmers, prepare your vegetables. Cut 1 medium carrot diagonally into thin 1/8-inch slices — this angled cut exposes more surface area and cooks faster. Cut 3 oz daikon radish into matchsticks about 2 inches long and 1/8-inch thick. Peel the gobo under cold running water (prevents browning), then cut on the bias into thin slices about 1/8-inch thick.

5. 5

   Quarter the 3 oz of fresh shiitake mushrooms by first removing the stems and discarding them, then slicing each cap into 4 pieces — keep them bite-sized. Gently remove the 14 oz block of chilled silken tofu from its package and set it on a cutting board. Cut it into 1-inch cubes using a sharp knife dipped in water between cuts to prevent sticking.

6. 6

   Bring the dashi broth to a gentle simmer over medium heat. Add the carrot slices first — they take longest to cook. Simmer for 2-3 minutes until they just begin to soften and turn brighter orange.

7. 7

   Add the daikon, gobo, and fresh shiitake mushroom pieces. Simmer gently for another 3-4 minutes until the daikon becomes translucent at the edges and the gobo is tender when pierced with a fork. The vegetables should retain a slight firmness — avoid overcooking, which makes them mushy.

8. 8

   Gently pour in the 1.5 tablespoons of soy sauce and 1 tablespoon of mirin, stirring to combine. Taste the broth — it should be delicate and subtly salty. If needed, add the 0.25 teaspoon of kosher salt a pinch at a time until the flavor feels balanced. The seasoning should be mild and understated, never overpowering.

9. 9

   Carefully add the silken tofu cubes by gently laying them into the simmering broth with a spoon. Do not stir — the tofu will break apart. Let the soup simmer for just 1-2 minutes until the tofu is warmed through. You will see the tofu cubes jiggle slightly when you nudge the pot.

10. 10

    Slice the scallions on a bias: cut the white parts into thin rounds and slice the green parts into 2-inch pieces on the bias. Finely grate the 0.25-inch piece of fresh ginger on a microplane into a small bowl.

11. 11

    Ladle the soup into 4 bowls, distributing the vegetables and tofu evenly and making sure each bowl gets plenty of clear broth. Top each bowl with a small pinch of the sliced scallion greens, a few white scallion rounds, and a small mound of fresh grated ginger. Serve immediately while the soup is steaming — the ginger's spicy warmth will bloom as the hot broth touches it.

Tools you’ll need

• medium pot
• fine-mesh strainer
• cutting board
• sharp chef's knife
• microplane grater
• wooden spoon
• ladle
• 4 soup bowls

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