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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my entire life. They’re fine and they look fantastic.

Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist The original Kenchinjiru was considered as a shōjin ryōri (精進料理) or traditional Buddhist temple cuisine, which consists of a vegetarian or vegan diet. 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. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock.

To get started with this particular recipe, we must 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. Prepare 1-2 teaspoons Sesame Oil
  2. Make ready 1/2 Carrot
  3. Take 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Get 10 cm Gobo (Burdock Root) *optional
  6. Get 1 pinch Salt
  7. Take 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Take 200 g Tofu *medium firm type such as ‘Momen’
  10. Prepare 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 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

Pass seven spice powder or sansho at table. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. This is a simple down to earth soup, filled with wholesome good vegetables and flavor. Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and Kenchinjiru けんちん汁 (Japanese Vegetable Soup) - Originally created as a Buddhist temple cuisine, Kenchinjiru (けんちん汁).

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.

This is a simple down to earth soup, filled with wholesome good vegetables and flavor. Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and Kenchinjiru けんちん汁 (Japanese Vegetable Soup) - Originally created as a Buddhist temple cuisine, Kenchinjiru (けんちん汁). 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.

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