Dish
Kenoshiru
Miso soup with chicken and vegetables
Kenoshiru is a clear soup that is made with chicken broth, daikon radish, carrots, shiitake mushrooms, and green onions. The soup is simmered for several hours to develop a rich and flavorful broth. The vegetables are then added and cooked until tender. The soup is typically served with a side of rice and pickled vegetables.
Origins and history
Kenoshiru has been a staple in Japanese cuisine for centuries. It is believed to have originated in the Edo period (1603-1868) and was often served in tea houses and restaurants. The soup was popular among travelers because it was light and easy to digest. Today, Kenoshiru is still a popular dish in Japan and is enjoyed by people of all ages.
Dietary considerations
Gluten-free, dairy-free
Variations
There are many variations of Kenoshiru, including those that use different types of vegetables or meats. Some recipes call for the addition of tofu or noodles. The soup can also be made with a fish-based broth instead of chicken.
Presentation and garnishing
Kenoshiru is typically served in a small bowl with a lid to keep the soup warm. The soup is garnished with green onions and shichimi togarashi (a Japanese spice blend).
Tips & Tricks
To develop a rich and flavorful broth, use high-quality chicken and simmer the soup for several hours. Skim off any impurities that rise to the surface of the broth to keep the soup clear.
Side-dishes
Rice, pickled vegetables
Drink pairings
Green tea, sake
Delicious Kenoshiru recipes
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