Easiest Way to Make Quick Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms

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The ingredients needed to make Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms:

1. Prepare [Ingredients]
2. Make ready 100 to 150 grams Chicken (thighs or breasts)
3. Take 5 to 10 cm long Daikon radish
4. Get 1/2 Carrot
5. Get 2/3 to 1 piece Konnyaku
6. Make ready 1/2 to 1 block Firm tofu
7. Get 3 Dried shiitake mushrooms
8. Prepare [Broth]
9. Prepare 1000 to 1300 ml Japanese dashi stock (including the shiitake mushroom soaking water)
10. Get 50 to 60 ml Soy sauce
11. Take 50 ml Sake
12. Take 1 tbsp Sugar

Instructions to make Kenchin Soup with Tofu, Chicken & Dried Shiitake Mushrooms:

1. [Chicken] Cut into small bite sizes.
2. [Daikon & Carrot] Slice into slightly thick quarter rounds.
3. [Konnyaku] Rub with salt and rinse well. Tear it into small pieces using your fingers or a spoon.
4. [Tofu] Drain with a sieve.
5. [Dried shiitake mushrooms] Soak the dried shiitake mushrooms in plenty of water to rehydrate. Slice thinly. Reserve the soaking water and mix with Japanese dashi stock later.
6. Heat the vegetable and sesame oil in a large pot. Put in the chicken and fry until its colour has changed. Add the rest of the ingredients and fry further.
7. When the ingredients are coated with oil add the stock. Bring to the boil and skim off the scum on the surface. Add the soy sauce, sake and sugar and cook for a while.
8. After the vegetable are cooked through add the tofu broken into small rough pieces.
9. Cook for a while and it is done. Ladle into individual bowls and sprinkle chopped green onion on top.

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