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Vegetable Kenchin-jiru Soup

With a lot of colorful vegetables, this is a nutritious miso soup which warms you up.

Ingredients (4 servings)

Daikon radish 4 cm
Carrot 1/2
Gobo (burdock) 1/2
Aburaage (Deep-fried tofu) 1/2 piece
Kinusaya (Green snow peas) 8 pods
Potato starch with water 4 teaspoons
(Japanese mixed spices)
A pinch if necessary
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Koji-tappuri Mutenka Mugi Miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Slice the daikon radish, carrot, gobo, aburaage and kinusaya into thin strips.
  2. Boil the ingredients in the dashi stock.
  3. Lower the heat and dissolve the miso. Add the potato starch with water to thicken the soup. Serve the miso soup in bowls with the shichimi-togarashi sprinkled to taste.

★ A Note

Soup with potato starch envelops the ingredients, keeping the miso soup warm longer.

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