Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This soup is called 'Kenchin-jiru' in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- Make ready 1-2 teaspoons Sesame Oil
- Get 1/2 Carrot
- Take 5 cm Daikon (White Radish)
- Take 4-5 Satoimo (small Taros) *OR 1 large Potato
- Take 10 cm Gobo (Burdock Root) *optional
- Prepare 1 pinch Salt
- Get 4 tablespoons Soy Sauce
- Prepare Ground Chilli OR finely ground White Pepper *optional
- Make ready 200 g Tofu *medium firm type such as ‘Momen’
- Get 1 sheet Abura-age (Fried Thin Tofu)
- Make ready 3 & 1/2 cups Water
- Make ready 1 Spring Onion *finely shopped
- Make ready 10 cm Kombu (Kelp)
- Prepare <Stock>
- Prepare 4-5 Dried Shiitake
- Get *Note: You can use 1 heaped teaspoon Dashi Powder instead
Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock. This savory vegan dashi is loaded with. Great recipe for Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱.
Steps to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- Prepare the stock first. Place cold Water in a bowl, add cleaned Kombu (Kelp) and Dried Shiitake, and soak for at least 1-2 hours. Softened Shiitake can be cut into small pieces and added to the soup later.
- *Note: Do not add the softened Kombu to the soup. Kombu will get slimy and unpleasant flavour will come out. Use it for something else.
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
- Add 3 cups Kombu (Kelp) and Shiitake stock. (*Avoid the dirt and settlings.) Bring to the simmer and cook for 10 minutes. Season with Soy Sauce and cook until all vegetables are soft.
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it.
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!
- Sprinkle with finely chopped Spring Onion and enjoy.
Shojin Ryori refers to Japanese Buddhist temple cooking and it's naturally plant-based and vegan. The food is so simple and beautiful with a strong focus on local, seasonal and organic veg. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.
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