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

Hello everybody, 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’m gonna make it a little bit unique. This will be really 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 popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Prepare 1-2 teaspoons Sesame Oil
  2. Get 1/2 Carrot
  3. Prepare 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. Get 4 tablespoons Soy Sauce
  8. Take Ground Chilli OR finely ground White Pepper *optional
  9. Make ready 200 g Tofu *medium firm type such as ‘Momen’
  10. Prepare 1 sheet Abura-age (Fried Thin Tofu)
  11. Get 3 & 1/2 cups Water
  12. Make ready 1 Spring Onion *finely shopped
  13. Take 10 cm Kombu (Kelp)
  14. Get <Stock>
  15. Get 4-5 Dried Shiitake
  16. Make ready *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.

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 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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