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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my entire life. They’re nice and they look wonderful.

Yes, this is a simple recipe just taking into consideration the extra ones. Monk's Vegan Soup 'Kenchin-jiru' step by step. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock.

To begin with this particular recipe, we have to prepare a few components. You can cook 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’:
  1. Prepare 1-2 teaspoons Sesame Oil
  2. Get 1/2 Carrot
  3. Take 5 cm Daikon (White Radish)
  4. Prepare 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Get 1 pinch Salt
  7. Take 4 tablespoons Soy Sauce
  8. Take Ground Chilli OR finely ground White Pepper *optional
  9. Make ready 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. Prepare 4-5 Dried Shiitake
  16. Make ready *Note: You can use 1 heaped teaspoon Dashi Powder instead

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. This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt.

Instructions 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.

My mother always made a version with pork and miso, but recently I've taken to this vegan version because you can really taste all the wonderful vegetables. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. But 'kenchin' doesn't mean vegetable and even for Japanese, 'kenchin' is a strange name and the sound is so unlike Japanese. This soup is called 'Kenchin-jiru' in Japan.

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