Vegetable and Tofu Soup

Vegetable and Tofu Soup

Add a dash of Kikkoman Soy Sauce for extra enjoyment!

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 cm (3/4 in.)

30 g (1 oz.)

30 g (1 oz.)

1/4 block

1/3 block

1/2 Tbsp


400 ml (1-3/4 US cups)


  1. Cut the daikon radish into quarters, the carrot into rounds, and thinly slice the burdock root diagonally, then soak all the vegetables. Tear the konnyaku into pieces and break apart the tofu by hand.
  2. Heat the sesame oil in a pot and saute (1), then add (A) and cook for 10 minutes. Serve in bowls and enjoy.

Cooking Basics

Daikon radish - quarter slices

Peel the daikon radish, cut into half vertically and then while holding both halves together with your hand, slice at consistent widths from end to end.

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Yam cake - rubbing with salt

Rub yam cake with salt to remove its distinct odor. Use about 1 Tbsp of salt for 1 large yam cake. Rinse quickly and wipe dry before using.


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