Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to first prepare a few components. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- Prepare 1-2 teaspoons Sesame Oil
- Get 1/2 Carrot
- Get 5 cm Daikon (White Radish)
- Prepare 4-5 Satoimo (small Taros) *OR 1 large Potato
- Make ready 10 cm Gobo (Burdock Root) *optional
- Prepare 1 pinch Salt
- Take 4 tablespoons Soy Sauce
- Make ready Ground Chilli OR finely ground White Pepper *optional
- Get 200 g Tofu *medium firm type such as ‘Momen’
- Prepare 1 sheet Abura-age (Fried Thin Tofu)
- Make ready 3 & 1/2 cups Water
- Prepare 1 Spring Onion *finely shopped
- Take 10 cm Kombu (Kelp)
- Get <Stock>
- Make ready 4-5 Dried Shiitake
- Prepare *Note: You can use 1 heaped teaspoon Dashi Powder instead
This savory vegan dashi is loaded with. Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and What is Kenchinjiru? Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.
Instructions 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.
Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Enjoy this soothing soup inspired by an old recipe from a famous Japanese Buddhist temple. Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan.
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