Tuesday, February 14, 2012

Kenchin-Jiru (Miso, Tofu, Vegetable Chowder)

Simply satisfying and delicious!

This delicious chowder contains, tofu, a variety of vegetables, and some chicken in a miso broth.


3-4 ounces cooked chicken cut into bite-size pieces
1 small carrot, peeled and cut into half rounds
1 small stick celery, cut into half rounds
1 medium onion, cut into chunks
1 tablespoon sesame oil
5 cups dashi or chicken broth (I used homemade chicken broth)
1 tablespoon sake
4 heaping teaspoons miso
1 teaspoon soy sauce
1 cake firm tofu, cut into bite-size cubes
2 green onions, chopped
Dried Japanese red chili pepper (I used red pepper flakes)


In a large skillet, saute to carrot, onion, and celery over medium-low heat for 2 minutes. When all the ingredients are well coated with oil, add the broth. When the broth comes to a boil, remove any scum on the surface, add sake, and lower heat. Dissolve 2 tablespoons of miso in a few tablespoons of broth and add to skillet. When vegetables have softened, add soy sauce, chicken, tofu, and the remaining miso dissolved in broth. Serve with green onions and a dash of red pepper flakes.

~Based on a recipe from a great cookbook; Japanese Family-Style Recipes by Hiroko Urakami.

1 comment:

  1. Happy Valentine's Day Bruce, from Richard and Sissy Dog at my Old Historic House. I had your corn chowder last night. Yum.