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Miso-based Kenchin-jiru Soup
Enjoy “Kencho,” a local cuisine of Yamaguchi Prefecture, in the form of miso soup.
Ingredients (4 servings)
| Chicken thigh | 80 g |
|---|---|
| Gobo (burdock) | 1/3 |
| Carrot | 1/2 |
| Tofu | 1/3 cake |
| Konjac (Devil’s tongue) | 1/3 cake |
| Green onion | 1 stalk |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
Directions
- Cut the chicken thigh into proper sizes. Boil the konjac beforehand and tear it into proper sizes. Cut the gobo, carrot and tofu into proper sizes. Chop the green onion thinly.
- Bring the dashi stock to a boil and add the ingredients except for the tofu and green onion. After the ingredients are cooked, dissolve the miso and add the tofu just before stopping heating.
- Serve the miso soup in bowls with the green onion sprinkled.
★ A Note
The miso soup can be a main dish with full of ingredients: chicken thigh, gobo, carrot and konjac.
