Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. 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 is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock.
Japanese Vegan Soup (Kenchinjiru) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Prepare 200 g taros or potatoes
- Prepare 100 g carrot
- Take 100 g daikon raddish
- Prepare 100 g gobo
- Make ready 1 stick green onion
- Make ready 1 sheet konnyaku
- Prepare 1 tofu
- Prepare 1 tbsp sesame oil
- Make ready 1000 mL komb kelp dashi soup stock
- Make ready 3 tbsp Sake
- Take 2 tbsp soy sauce
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. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year.
Instructions to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. Kenchinjiru is a clear soup with a lot of vegetables. This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for Ingredients for Kenchinjiru depend on regions and families.
So that’s going to wrap it up with this exceptional food japanese vegan soup (kenchinjiru) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
