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

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. For mine, I’m gonna 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 current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my whole life.

Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days. Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock.

To get started with this particular 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 cook that.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. Take 1-2 teaspoons Sesame Oil
  2. Make ready 1/2 Carrot
  3. Take 5 cm Daikon (White Radish)
  4. Get 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Get 10 cm Gobo (Burdock Root) *optional
  6. Make ready 1 pinch Salt
  7. Get 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Take 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. Make ready 10 cm Kombu (Kelp)
  14. Prepare <Stock>
  15. Take 4-5 Dried Shiitake
  16. Take *Note: You can use 1 heaped teaspoon Dashi Powder instead

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.

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.

But 'kenchin' doesn't mean vegetable and even for Japanese, 'kenchin' is a strange name and the sound is so unlike Japanese. Stir green onions into soup and remove from heat. Pass seven spice powder or sansho at table. Enjoy this soothing soup inspired by an old recipe from a famous Japanese Buddhist temple. Created by Zen Buddhist monks, Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup made with mushroom stock and loaded with veggies and tofu.

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