1.
kenchin soup; clear vegetable and tofu soup
A clear soup made by stir-frying crumbled tofu and root vegetables such as daikon, carrot, and burdock, then simmering them in a soy-based broth. A common home and temple dish, especially in cold weather.
A hearty soup of tofu and root vegetables. Said to originate in Buddhist temple cooking (精進料理), so the classic version uses no meat or fish.