Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, japanese vegan soup (kenchinjiru). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something which I’ve loved my whole life.
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. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen. 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 get started with this recipe, we must prepare a few components. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Prepare 200 g taros or potatoes
- Get 100 g carrot
- Prepare 100 g daikon raddish
- Make ready 100 g gobo
- Take 1 stick green onion
- Get 1 sheet konnyaku
- Take 1 tofu
- Make ready 1 tbsp sesame oil
- Take 1000 mL komb kelp dashi soup stock
- Get 3 tbsp Sake
- Prepare 2 tbsp soy sauce
Kenchinjiru is a Japanese-style vegetable soup that is made with an assortment of root vegetables and tofu. My version of kenchinjiru is non-vegetarian as I have used bonito seasoning to make the stock and have also added fish cakes in it. Nonetheless, it's still a pretty wholesome and hearty soup. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you.
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.
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. A lot of times though, many root vegetables such as Daikon radish, carrot, Gobo burdock.
So that’s going to wrap it up for this special food japanese vegan soup (kenchinjiru) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
