How to Prepare Perfect Monk’s Vegan Soup ‘Kenchin-jiru’
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.
Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and What is Kenchinjiru? Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. You can cook Monk’s Vegan Soup ‘Kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Monk’s Vegan Soup ‘Kenchin-jiru’
- Prepare 1-2 teaspoons of Sesame Oil.
- Prepare 1/2 of Carrot.
- You need 5 cm of Daikon (White Radish).
- Prepare 4-5 of Satoimo (small Taros) *OR 1 large Potato.
- You need 10 cm of Gobo (Burdock Root) *optional.
- You need 1 pinch of Salt.
- You need 4 tablespoons of Soy Sauce.
- Prepare of Ground Chilli OR finely ground White Pepper *optional.
- Prepare 200 g of Tofu *medium firm type such as ‘Momen’.
- You need 1 sheet of Abura-age (Fried Thin Tofu).
- It’s 3 of & 1/2 cups Water.
- Prepare 1 of Spring Onion *finely shopped.
- Prepare 10 cm of Kombu (Kelp).
- You need of <Stock>.
- It’s 4-5 of Dried Shiitake.
- It’s of *Note: You can use 1 heaped teaspoon Dashi Powder instead.
Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock. This savory vegan dashi is loaded with. 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.
Monk’s Vegan Soup ‘Kenchin-jiru’ step by step
- 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..
- *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..
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping..
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season..
- 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..
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it..
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!.
- Sprinkle with finely chopped Spring Onion and enjoy..
It is a popular dish in Japan and is prepared in various manners using myriad ingredients. Kenchinjiru traditionally is vegan, but I've seen many recipes that use a fish-based dashi or even add chicken to the soup. My favorite kenchinjiru is made by my sweet friend Noriko, so when we visited her family this past April I put in a special request for her to. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.