📝 About This Recipe
Originating from the Buddhist Zen temples of Kamakura, Kenchin Udon is a soul-warming vegan-friendly noodle soup brimming with earthy root vegetables and protein-rich tofu. This dish celebrates 'Shojin Ryori' philosophy, using a deeply savory kombu and shiitake dashi and sautéing vegetables in sesame oil to create a rich, complex depth of flavor. It is the ultimate cold-weather comfort food, offering a harmonious balance of chewy udon noodles and hearty, nutritious ingredients.
🥗 Ingredients
The Broth (Vegan Dashi)
- 6 cups Water
- 1 piece Dried Kombu (approx. 4x4 inches)
- 4-5 pieces Dried Shiitake Mushrooms (rehydrated and sliced, soaking liquid reserved)
The Hearty Base
- 2 tablespoons Toasted Sesame Oil (for sautéing)
- 1/2 block Firm Tofu (hand-torn into bite-sized chunks)
- 4 inches Daikon Radish (peeled and cut into quarter-moons)
- 1 medium Carrot (peeled and cut into irregular rolling wedges (ran-giri))
- 1/2 root Gobo (Burdock Root) (shaved into thin ribbons or diagonals)
- 4 pieces Satoimo (Taro Root) (peeled and sliced into rounds)
- 1/2 block Konnyaku (Konjac Yam Cake) (torn by hand and blanched)
Seasoning and Noodles
- 4 servings Udon Noodles (fresh, frozen, or dried)
- 3 tablespoons Soy Sauce (usukuchi (light color) preferred)
- 2 tablespoons Mirin
- 1 tablespoon Sake
- 1/2 teaspoon Salt (adjust to taste)
For Garnish
- 2 stalks Green Onions (finely chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 teaspoon Ginger (freshly grated)
👨🍳 Instructions
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1
Begin by making the dashi. Place the water, kombu, and dried shiitake in a large pot. Let soak for at least 30 minutes (or overnight in the fridge) to extract the maximum umami.
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2
Prepare the konnyaku by tearing it into bite-sized pieces with your fingers (this creates more surface area for flavor). Blanch in boiling water for 2 minutes to remove the earthy smell, then drain.
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3
Heat the toasted sesame oil in a heavy-bottomed pot over medium heat. Add the hand-torn tofu pieces and sauté until the edges are slightly golden and firm.
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4
Add the burdock root, carrots, daikon, and satoimo to the pot. Stir-fry the vegetables with the tofu for 3-5 minutes. This 'searing' step is crucial for the signature Kenchin flavor.
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5
Pour the dashi (water, kombu, and mushrooms) into the pot with the vegetables. Bring to a simmer over medium-high heat.
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6
Just before the liquid reaches a rolling boil, remove the piece of kombu to prevent the broth from becoming slimy or bitter.
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7
Skim any foam or impurities that rise to the surface. Lower the heat to medium-low, cover, and simmer for 15-20 minutes until the root vegetables are tender when pierced with a fork.
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8
While the soup simmers, cook your udon noodles according to package instructions. If using frozen udon, a quick 1-2 minute blanch is usually enough. Drain and set aside.
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9
Season the soup by adding the soy sauce, mirin, sake, and salt. Taste and adjust—it should be savory with a very subtle sweetness.
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10
Add the cooked udon noodles directly into the soup pot for the last 1 minute of simmering to allow them to absorb the flavors of the broth.
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11
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of the various vegetables and tofu.
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12
Garnish with a mound of chopped green onions, a small spoonful of grated ginger, and a sprinkle of shichimi togarashi for a gentle heat.
💡 Chef's Tips
Always tear the tofu and konnyaku by hand rather than cutting with a knife; the irregular surfaces hold onto the broth much better. If you can't find gobo (burdock), parsnips make a decent substitute, though the flavor will be sweeter. Sautéing the vegetables in sesame oil before adding liquid is the secret to a rich broth without using meat. Don't skip the fresh ginger garnish—it cuts through the richness of the sesame oil and brightens the whole dish. Use 'Usukuchi' (light) soy sauce if possible to keep the broth clear and golden rather than dark brown.
🍽️ Serving Suggestions
Serve with a side of Tsukemono (Japanese pickles) to provide a crunchy, acidic contrast to the soft vegetables. A glass of chilled or warm sake complements the earthy tones of the root vegetables beautifully. For a non-vegan variation, you can add a soft-boiled egg (Ajitama) on top for extra creaminess. Pair with a light cucumber and wakame seaweed salad for a complete, balanced Japanese meal. Hot barley tea (Mugicha) is the traditional beverage of choice to cleanse the palate after this hearty soup.