Chunky Vegetable Miso Soup (Kenchin-jiru)

Packed with vegetables, this is a really healthy lunch or supper option.


Serves: 2

  • 1 small potato, peeled
  • 1/4 medium carrot
  • 60g konnyaku (1/2 standard size block)
  • 1/4 leek
  • 70g cotton tofu (1/5 standard size block)
  • 20g red miso
  • 350ml dashi
  • 1/2 tbsp sesame oil


  1. Cut the konnyaku, potato and carrot into very small pieces. Slice the leek diagonally, into pieces 2cm in width.
  2. Heat the sesame oil in a deep pan and stir-fry the konnyaku and vegetables. Add the dashi and simmer until the soup ingredients have softened.
  3. Crush the tofu by hand and add to the pan. Gently dissolve the miso and remove from the heat before bringing it to the boil.