Monk’s Vegan Soup ‘Kenchin-jiru’
Monk’s Vegan Soup ‘Kenchin-jiru’

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my whole life. They are 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 get started with this particular recipe, we must first prepare a few ingredients. You can cook 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’:
  1. Make ready 1-2 teaspoons Sesame Oil
  2. Make ready 1/2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. Take 4 tablespoons Soy Sauce
  8. Take Ground Chilli OR finely ground White Pepper *optional
  9. Prepare 200 g Tofu *medium firm type such as ‘Momen’
  10. Prepare 1 sheet Abura-age (Fried Thin Tofu)
  11. Prepare 3 & 1/2 cups Water
  12. Get 1 Spring Onion *finely shopped
  13. Prepare 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Make ready 4-5 Dried Shiitake
  16. Get *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. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.

Steps to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. 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.
  2. *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.
  3. Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.
  4. Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
  5. 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.
  6. *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it.
  7. When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!
  8. Sprinkle with finely chopped Spring Onion and enjoy.

Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Clear soup with root vegetable and tofu. Originally created by Zen Buddhist Monks, it is made without meat or fish. If you want to cook it faithfully. Kenchinjiru Recipe (けんちん汁) - Vegan Japanese Soup.

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