Japanese Vegetable Soup With Chicken (Kenchin-Jiru)

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“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.”

Ingredients Nutrition


  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. Cut potato lengthwise into quarters; cut quarters crosswise into thin slices. Place in remaining cup of cold water; soak five minutes. Drain.
  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. Place tofu in strainer; using fork, break tofu into pieces no larger than 1/2 inch. Rinse and drain.
  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. Add burdock, potato, daikon, and carrot to chicken. Saute, stirring constantly, 2 to 3 minutes.
  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. Stir mushrooms and tofu into soup; cook 2 minutes. Stir green onions into soup and remove from heat.
  9. Ladle soup into 4 soup bowls and serve immediately. Pass seven spice powder or sansho at table.

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