Kenchin-jiru
[1][2] Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku, taro root, sweet potato or potato, carrot, dashi stock, sesame oil, and seasonings.[1][3][4][5] The vegetables and roots can be stir-fried prior to being added to the soup, which reduces their moisture content to accentuate their flavors.[1][4] A story regarding the dish's origin is that several centuries ago, a young monk accidentally dropped a fresh tofu cake on the kitchen floor of the temple.[1] After this occurred, tofu used thereafter when preparing the soup was routinely crushed or crumbled into small pieces, which was based upon a Zen belief that food should be divided equally among the residents of a temple.[8] Nagasaki was the only place in Japan where Chinese people were allowed to reside during the "centuries of seclusion".