Featured on November 19, 2010. Traditionally, kenchinjiru does not include meat; instead, fried tofu is used as a substitute. This is a classic, unaltered kenchinjiru recipe. About this recipe This was passed down directly from my mother.

In our household, when I season the soup with miso and use pork we call it Buta-jiru (pork soup). When I season the soup with soy sauce and use chicken, we call it Kenchin soup. I normally double the quantity that would be too much for small families. I halved it to make a recipe to post. I like thickly-sliced daikon and carrot because they absorb a lot of broth. Recipe by Pukuttopukumaru

The kenchin soup that my grandmother used to make was more like tonjiru (pork-based miso soup). Still, it was very tasty. Sometimes, there were some baby scallops thrown in, and other times, chicken drumettes. I haven't surpassed my grandmother's yet. I am still an apprentice in this sense, but I will keep on trying to improve on it. Sweet white (shiro) miso is used in this recipe. Adjust the amount of soy sauce by tasting. The soup will taste better on the second day than the first, after the flavors have settled in. We make it with less stock in our family. When served, it looks like this in the photo. Recipe by Boke

Thank you to the 1,000 people who tried this recipe! This is a simple and easy-to-make ozoni with a flavorful chicken broth. About this recipe: This ozoni has been enjoyed in my family for generations.

In our family, we make kenchin soup with miso flavor. When making it at home, we usually eyeball the amount of vegetables and seasonings. Please adjust the amount of miso to your taste. Recipe background: This is the kenchin soup I always make, and I wrote down the recipe to pass it on to my daughter.

Tonjiru or Butajiru literally means pig/pork soup, a Japanese miso-flavored soup containing pork and vegetablesIt's very common for Japanese to eat pork miso soup (tonjiru) at cold day.

This is what my family's kenchin soup has been like since I was young. It's something I get immense cravings for, from time to time. Use sesame oil to stir-fry the vegetables, and you'll get a fragrant soup. I also seem to remember my mother taking soup stock from chicken skin. Please adjust the taste to your liking. The flavour is enhanced by adding a few drops of sesame oil in at the end. Recipe by Cocorie

By focusing on the basics, you can easily make this delicious and satisfying soup! Packed with vegetables, this soup is hearty enough to be a main dish. It will warm you up inside and out. About this recipe: This is the Kenchinjiru soup my family has always made!

Tonjiru is a kind of miso soup, simmered with pork and vegetables. It has more ingredients than that of miso soup that you may know. My mum used to cook it in a cold winter. #miso #soup #Japanese

My daughter's favorite dish—this nostalgic soup brings back memories of my mother's cooking. The aroma of toasted sesame oil and the natural flavors of the ingredients are so comforting, warming both body and soul! About this recipe: I recreated this nostalgic kenchinjiru, inspired by my mother's recipe. It's my daughter's favorite soup.

This warm noodle with tender taste, comes up on my mind when the cold winter comes. This dish certainly warms your body up and satisfy your appetite.

I started making this since I went to sweet potato digging and had a delicious bowl of pork miso soup with sweet potatoes. Add any vegetables you like. Use any cut of pork! Recipe by Komatsuta