Kenchinjiru is a hearty, plant-based Japanese vegetable soup rooted in 800 years of Zen Buddhist temple cuisine. Learn about its origins, key ingredients like gobo and konnyaku, and how to make this deeply satisfying fall comfort bowl at home.

Miso soup is just the beginning. Learn how to make three essential Japanese soups — tonjiru, kenchinjiru, and sumashi-jiru — using shelf-stable pantry staples, and discover the rich cultural traditions behind each bowl.