Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. For mine, I am going to 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 recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve 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. Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock.
To get started with this particular recipe, we have to prepare a few components. You can have 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’:
- Make ready 1-2 teaspoons Sesame Oil
- Prepare 1/2 Carrot
- Take 5 cm Daikon (White Radish)
- Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
- Make ready 10 cm Gobo (Burdock Root) *optional
- Take 1 pinch Salt
- Prepare 4 tablespoons Soy Sauce
- Take Ground Chilli OR finely ground White Pepper *optional
- Make ready 200 g Tofu *medium firm type such as ‘Momen’
- Prepare 1 sheet Abura-age (Fried Thin Tofu)
- Prepare 3 & 1/2 cups Water
- Get 1 Spring Onion *finely shopped
- Get 10 cm Kombu (Kelp)
- Make ready <Stock>
- Prepare 4-5 Dried Shiitake
- Make ready *Note: You can use 1 heaped teaspoon Dashi Powder instead
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. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.
Steps 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.
But 'kenchin' doesn't mean vegetable and even for Japanese, 'kenchin' is a strange name and the sound is so unlike Japanese. Stir green onions into soup and remove from heat. Pass seven spice powder or sansho at table. Enjoy this soothing soup inspired by an old recipe from a famous Japanese Buddhist temple. Created by Zen Buddhist monks, Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup made with mushroom stock and loaded with veggies and tofu.
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