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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which 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 have to prepare a few components. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.

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. Get 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Prepare 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. Get 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Get 200 g Tofu *medium firm type such as ‘Momen’
  10. Prepare 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. Make ready <Stock>
  15. Get 4-5 Dried Shiitake
  16. Get *Note: You can use 1 heaped teaspoon Dashi Powder instead

This savory vegan dashi is loaded with. 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.

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.

Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and What is Kenchinjiru? 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. 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.

So that’s going to wrap it up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!