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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. For mine, I will make it a bit tasty. This will be really 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 current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. Make ready 1-2 teaspoons Sesame Oil
  2. Prepare 1/2 Carrot
  3. Take 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Get 10 cm Gobo (Burdock Root) *optional
  6. Make ready 1 pinch Salt
  7. Get 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Make ready 200 g Tofu *medium firm type such as ‘Momen’
  10. Make ready 1 sheet Abura-age (Fried Thin Tofu)
  11. Make ready 3 & 1/2 cups Water
  12. Make ready 1 Spring Onion *finely shopped
  13. Prepare 10 cm Kombu (Kelp)
  14. Prepare <Stock>
  15. Prepare 4-5 Dried Shiitake
  16. Prepare *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. Today's Oishiy recipe is''Kenchin Jiru Japanese Vegetable and Tofu Soup''. Before this is a Japanese priest soup recipe.

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.

Today's Oishiy recipe is''Kenchin Jiru Japanese Vegetable and Tofu Soup''. Before this is a Japanese priest soup recipe. Buddha priest is not allowed to eat. 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.

So that is going to wrap it up for this special food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!