Name: Kenchinjiru
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 piece dried kombu (4 inches square, about 5 g); 4 dried shiitake mushrooms (about 14 g); 5 cups water; 2 cups (208 g) peeled taro, cut in ½-inch slices; 2 cups (232 g) peeled daikon, cut in quarter-rounds; 2 medium carrots (122 g), peeled and cut in half-rounds; 1 cup (118 g) burdock root, scraped and thinly sliced in 1-inch pieces; 1 tsp grated fresh ginger (2 g); 300 g firm tofu, cut in ¾-inch cubes; 2 tbsp lower-sodium soy sauce (28.4 g); ¼ tsp salt (1.5 g); 3 medium scallions (45 g), sliced; 2 tsp toasted sesame oil (9 g); 2 cups cooked brown rice (404 g), cooked without salt, for serving

Ingredients

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1 piece dried kombu (4 inches square, about 5 g)
4 dried shiitake mushrooms
5 cups water
2 cups peeled taro, cut in ½-inch slices
2 cups peeled daikon, cut in quarter-rounds
2 medium carrots, peeled and cut in half-rounds
1 cup burdock root, scraped and thinly sliced in 1-inch pieces
1 tsp grated fresh ginger
300 g firm tofu, cut in ¾-inch cubes
2 tbsp lower-sodium soy sauce
¼ tsp salt
3 medium scallions, sliced
2 tsp toasted sesame oil
2 cups cooked brown rice, cooked without salt, for serving

Method

Nutrition

Estimated

Per bowl (about 1½ cups of soup) with ½ cup rice · serving size 1 of 4

Calories377

Total fat	10.2 g
Saturated fat	1.6 g
Sodium	466 mg
Total carbohydrate	56.8 g
Dietary fiber	9.1 g
Total sugars	at least 4.6 g (1 row carries no value)
Protein	19.2 g

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