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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I will make it a 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 is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my entire life. They’re fine and they look wonderful.

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 first 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. Get 1-2 teaspoons Sesame Oil
  2. Prepare 1/2 Carrot
  3. Get 5 cm Daikon (White Radish)
  4. Get 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Make ready 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. Make ready 1 sheet Abura-age (Fried Thin Tofu)
  11. Get 3 & 1/2 cups Water
  12. Get 1 Spring Onion *finely shopped
  13. Get 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Get 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).

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.

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.

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