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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

Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)


  1. 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.
  2. 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.
  3. 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.

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