Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I’ve loved my whole life. They are fine and they look wonderful.
Believe it or not this is an easy recipe just behind the extra ones. 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.
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 that.
The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- Take 1-2 teaspoons Sesame Oil
- Take 1/2 Carrot
- Get 5 cm Daikon (White Radish)
- Prepare 4-5 Satoimo (small Taros) *OR 1 large Potato
- Make ready 10 cm Gobo (Burdock Root) *optional
- Make ready 1 pinch Salt
- Make ready 4 tablespoons Soy Sauce
- Make ready Ground Chilli OR finely ground White Pepper *optional
- Make ready 200 g Tofu *medium firm type such as ‘Momen’
- Make ready 1 sheet Abura-age (Fried Thin Tofu)
- Take 3 & 1/2 cups Water
- Prepare 1 Spring Onion *finely shopped
- Get 10 cm Kombu (Kelp)
- Prepare <Stock>
- Prepare 4-5 Dried Shiitake
- Prepare *Note: You can use 1 heaped teaspoon Dashi Powder instead
Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist. 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. Stir green onions into soup and remove from heat.
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.
Pass seven spice powder or sansho at table. 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.
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