The kenchin soup that my grandmother used to make was more like tonjiru (pork-based miso soup). Still, it was very tasty. Sometimes, there were some baby scallops thrown in, and other times, chicken drumettes. I haven't surpassed my grandmother's yet. I am still an apprentice in this sense, but I will keep on trying to improve on it. Sweet white (shiro) miso is used in this recipe. Adjust the amount of soy sauce by tasting. The soup will taste better on the second day than the first, after the flavors have settled in. We make it with less stock in our family. When served, it looks like this in the photo. Recipe by Boke