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

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

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

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.

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 that.

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

Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. 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.

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.

It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. Softened Shiitake can be cut into small pieces and added to the soup later. *Note: Do not add the softened Kombu to the soup. Monk's Vegan Soup 'Kenchin-jiru' This soup is named 'Kenchin-jiru' in Japan. Softened Shiitake could be minimize into small items and added to the.

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