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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. This time, 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 well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. 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’:
  1. Take 1-2 teaspoons Sesame Oil
  2. Prepare 1/2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. Take 4 tablespoons Soy Sauce
  8. Prepare Ground Chilli OR finely ground White Pepper *optional
  9. Prepare 200 g Tofu *medium firm type such as ‘Momen’
  10. Get 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 3 & 1/2 cups Water
  12. Take 1 Spring Onion *finely shopped
  13. Take 10 cm Kombu (Kelp)
  14. Make ready <Stock>
  15. Get 4-5 Dried Shiitake
  16. Prepare *Note: You can use 1 heaped teaspoon Dashi Powder instead
Steps 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.

So that’s going to wrap it up for this special food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!