How to Cook Tasty Japanese Vegan Soup (Kenchinjiru)

Japanese Vegan Soup (Kenchinjiru). Explore Soups Made with Nutrition-Packed Ingredients You Know and Love Today. The original Kenchinjiru was considered as a shōjin ryōri (精進料理) or traditional Buddhist temple cuisine, which consists of a vegetarian or vegan diet. While most Japanese cooking requires fish-base stock "dashi", this soup uses kombu and shiitake mushrooms to flavor the soup.

Japanese Vegan Soup (Kenchinjiru) Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. It is quite filling but you don't need to worry about the calories. You can have Japanese Vegan Soup (Kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Japanese Vegan Soup (Kenchinjiru)

  1. Prepare 200 g of taros or potatoes.
  2. You need 100 g of carrot.
  3. You need 100 g of daikon raddish.
  4. You need 100 g of gobo.
  5. It’s 1 stick of green onion.
  6. Prepare 1 sheet of konnyaku.
  7. You need 1 of tofu.
  8. It’s 1 tbsp of sesame oil.
  9. You need 1000 mL of komb kelp dashi soup stock.
  10. You need 3 tbsp of Sake.
  11. It’s 2 tbsp of soy sauce.

It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock.

Japanese Vegan Soup (Kenchinjiru) step by step

  1. Cut the carrot and the daikon radish into 5 mm thick quarter slice..
  2. Peel the taro skin and cut into bite-size chunks..
  3. Wash the gobo to remove the soil and cut it into random chunks..
  4. Cut the green onion into small pieces..
  5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water..
  6. Cut the tofu into dices..
  7. Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute..
  8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes..
  9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked..

This savory vegan dashi is loaded with veggies and packed with. Kenchinjiru is a part of Shojin cuisine, vegetarian food for Buddhist monks, and that may be the reason nobody puts any pork or chicken in it. We used regular Dashi with Katsuobushi (dried bonito flakes), but use Kombu only Dashi when you want it to be a true vegetarian dish. Try this healthy but tasty soup on cold nights. Mushroom toast in Dutch style. #dutchfood #homemad.