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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This soup is called 'Kenchin-jiru' in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook that.

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

It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations. Monk's Vegan Soup 'Kenchin-jiru' This soup is called 'Kenchin-jiru' in Japan.

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.

It is commonly seasoned with Soy Sauce, but there are many variations. Monk's Vegan Soup 'Kenchin-jiru' This soup is called 'Kenchin-jiru' in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days.

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