Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. This time, I am going to make it a 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. It is commonly seasoned with Soy Sauce, but there are many variations these days.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- Take 1-2 teaspoons Sesame Oil
- Get 1/2 Carrot
- Prepare 5 cm Daikon (White Radish)
- Take 4-5 Satoimo (small Taros) *OR 1 large Potato
- Prepare 10 cm Gobo (Burdock Root) *optional
- Prepare 1 pinch Salt
- Take 4 tablespoons Soy Sauce
- Prepare Ground Chilli OR finely ground White Pepper *optional
- Make ready 200 g Tofu *medium firm type such as ‘Momen’
- Take 1 sheet Abura-age (Fried Thin Tofu)
- Get 3 & 1/2 cups Water
- Prepare 1 Spring Onion *finely shopped
- Take 10 cm Kombu (Kelp)
- Prepare <Stock>
- Make ready 4-5 Dried Shiitake
- Take *Note: You can use 1 heaped teaspoon Dashi Powder instead
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. 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.
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.
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. Stir green onions into soup and remove from heat. Pass seven spice powder or sansho at table. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.
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