Kenchinjiru
Kenchinjiru is a hearty, traditional Japanese vegetable soup with a miso-based broth, often featuring root vegetables like daikon, carrots, and taro, along with tofu and leafy greens. It originates from Buddhist temple cuisine (shojin ryori) and is known for its rustic, comforting qualities.
🍽️ Nutrition at a glance
This soup is low in fat and calories (typically 100-150 per serving), high in fiber and complex carbohydrates from the vegetables, and provides plant-based protein from tofu, along with essential vitamins and minerals like potassium and vitamin C.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 3.5 g |
| Carbs | 6 g |
| Fat | 1 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Vitamin A | 60 mcg RAE |
| Vitamin C | 5 mg |
| Calcium | 30 mg |
| Iron | 0.8 mg |
| Vitamin B6 | 0.1 mg |
| Magnesium | 20 mg |
| Phosphorus | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Kenchinjiru is unique for its historical roots in Zen Buddhism, where it was developed as a nutritious, meatless dish, and it showcases the Japanese principle of using seasonal, whole ingredients to create a balanced, umami-rich flavor without relying on animal products.
AI estimate may be inaccurate · Terms