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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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’s appreciated by millions every day. They are nice and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Make ready 10 cm Gobo (Burdock Root) *optional
  6. Make ready 1 pinch Salt
  7. Take 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. Take 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 3 & 1/2 cups Water
  12. Make ready 1 Spring Onion *finely shopped
  13. Get 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Prepare 4-5 Dried Shiitake
  16. Get *Note: You can use 1 heaped teaspoon Dashi Powder instead

Clear soup with root vegetable and tofu. Originally created by Zen Buddhist Monks, it is made without meat or fish. If you want to cook it faithfully. Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu.

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 a popular dish in Japan and is prepared in various manners using myriad ingredients. 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. Enjoy this soothing soup inspired by an old recipe from a famous Japanese Buddhist temple.

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