Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my entire life. They’re nice and they look wonderful.
Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock.
To begin with this recipe, we must first prepare a few components. 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’:
- Get 1-2 teaspoons Sesame Oil
- Prepare 1/2 Carrot
- Make ready 5 cm Daikon (White Radish)
- Take 4-5 Satoimo (small Taros) *OR 1 large Potato
- Prepare 10 cm Gobo (Burdock Root) *optional
- Make ready 1 pinch Salt
- Make ready 4 tablespoons Soy Sauce
- Get Ground Chilli OR finely ground White Pepper *optional
- Take 200 g Tofu *medium firm type such as ‘Momen’
- Make ready 1 sheet Abura-age (Fried Thin Tofu)
- Take 3 & 1/2 cups Water
- Get 1 Spring Onion *finely shopped
- Prepare 10 cm Kombu (Kelp)
- Take <Stock>
- Take 4-5 Dried Shiitake
- Make ready *Note: You can use 1 heaped teaspoon Dashi Powder instead
Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. It's still very filling because of all the high fiber Without its earthy flavor, the soup just isn't kenchinjiru to me. Burdock root is sold at most Asian supermarkets.
Instructions to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- 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.
Buddhist monks use flour too, sometimes, though it's rarely for birthday cakes. Kenchinjiru is typically a soup you make with leftovers, meaning you can do nearly any kind of vegetable. This also means that the amount of vegetables doesn't have to be. Kenchinjiru is a clear soup with a lot of vegetables. This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for various gatherings in fall and winter.
So that is going to wrap it up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
