Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, japanese vegan soup (kenchinjiru). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my entire life.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Get 200 g taros or potatoes
- Get 100 g carrot
- Get 100 g daikon raddish
- Make ready 100 g gobo
- Prepare 1 stick green onion
- Take 1 sheet konnyaku
- Get 1 tofu
- Prepare 1 tbsp sesame oil
- Get 1000 mL komb kelp dashi soup stock
- Take 3 tbsp Sake
- Prepare 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.
Steps 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.
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