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    You are in: Home / Recipes / Japanese Vegetable Soup With Chicken (Kenchin-Jiru) Recipe
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    Japanese Vegetable Soup With Chicken (Kenchin-Jiru)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Zeldaz's Note:

    From The Japanese Cooking Class Cookbook. Do not confuse Japanese seven spice powder (shichimi togarashi) with Chinese five spice powder, they are totally different critters.

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    Units: US | Metric


    1. 1
      Scrape burdock root with the back of a knife to remove all skin. Shave root diagonally into narrow, thin shavings, about 1 inch long. Place shavings in a mixture of 1 cup of cold water and he vinegar. Soak 3-4 minutes; rinse under cold running water and drain.
    2. 2
      Cut potato lengthwise into quarters; cut quarters crosswise into thin slices. Place in remaining cup of cold water; soak five minutes. Drain.
    3. 3
      Cut daikon and carrot lengthwise into quarters; cut quarters crosswise into thin slices. Cut green onions crosswise into 1/2 inch lengths. Remove and discard mushroom stems. Cut caps into halves; cut halves crosswise into thin slices.
    4. 4
      Place tofu in strainer; using fork, break tofu into pieces no larger than 1/2 inch. Rinse and drain.
    5. 5
      Heat the oils in a 3-quart saucepan over high heat 1 minute; add chicken and saute, stirring constantly, until chicken is cooked, about 3 minutes.
    6. 6
      Add burdock, potato, daikon, and carrot to chicken. Saute, stirring constantly, 2 to 3 minutes.
    7. 7
      Add dashi, soy sauce, and salt to chicken mixture. Heat to boiling, then reduce heat to medium-high. Boil gently until vegetables are tender, about 5 minutes, skimming any foam, if needed.
    8. 8
      Stir mushrooms and tofu into soup; cook 2 minutes. Stir green onions into soup and remove from heat.
    9. 9
      Ladle soup into 4 soup bowls and serve immediately. Pass seven spice powder or sansho at table.

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    Nutritional Facts for Japanese Vegetable Soup With Chicken (Kenchin-Jiru)

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 173.6
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.3 g
    Cholesterol 24.0 mg
    Sodium 883.0 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 3.0 g
    Sugars 3.5 g
    Protein 11.9 g

    The following items or measurements are not included:

    burdock root


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