Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my entire life. They’re nice and they look fantastic.
Find Deals on Vegan Soup in Boxed Meals on Amazon. Great recipe for Monk's Vegan Soup 'Kenchin-jiru'. This soup is called 'Kenchin-jiru' in Japan.
To begin with this particular recipe, we have to 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’:
- Make ready 1-2 teaspoons Sesame Oil
- Make ready 1/2 Carrot
- Take 5 cm Daikon (White Radish)
- Get 4-5 Satoimo (small Taros) *OR 1 large Potato
- Get 10 cm Gobo (Burdock Root) *optional
- Take 1 pinch Salt
- Get 4 tablespoons Soy Sauce
- Get Ground Chilli OR finely ground White Pepper *optional
- Prepare 200 g Tofu *medium firm type such as ‘Momen’
- Make ready 1 sheet Abura-age (Fried Thin Tofu)
- Prepare 3 & 1/2 cups Water
- Get 1 Spring Onion *finely shopped
- Prepare 10 cm Kombu (Kelp)
- Take <Stock>
- Make ready 4-5 Dried Shiitake
- Get *Note: You can use 1 heaped teaspoon Dashi Powder instead
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. 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.
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.
It has been stated that the dish originated several centuries ago from Kenchō-ji, a temple, and it has also. Kenchinjiru is a part of Shojin cuisine, vegetarian food for Buddhist monks, and that may be the reason nobody puts any pork or chicken in it. We used regular Dashi with Katsuobushi (dried bonito flakes), but use Kombu only Dashi when you want it to be a true vegetarian dish. Try this healthy but tasty soup on cold nights. It is originally a Buddhist dish and vegan.
So that is going to wrap it up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
