Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Japanese Vegan Soup (Kenchinjiru) is something which I’ve loved my entire life. They are fine and they look wonderful.
Kenchinjiru is a 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. 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 have to first prepare a few components. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Prepare 200 g taros or potatoes
- Make ready 100 g carrot
- Take 100 g daikon raddish
- Get 100 g gobo
- Take 1 stick green onion
- Prepare 1 sheet konnyaku
- Make ready 1 tofu
- Get 1 tbsp sesame oil
- Prepare 1000 mL komb kelp dashi soup stock
- Take 3 tbsp Sake
- Take 2 tbsp soy sauce
Kenchinjiru is a Japanese-style vegetable soup that is made with an assortment of root vegetables and tofu. My version of kenchinjiru is non-vegetarian as I have used bonito seasoning to make the stock and have also added fish cakes in it. Nonetheless, it's still a pretty wholesome and hearty soup. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you.
Instructions to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- 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.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
It helps to counteract all the cookies and sweets you might be indulging in at this time of year. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. 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 Ingredients for Kenchinjiru depend on regions and families. A lot of times though, many root vegetables such as Daikon radish, carrot, Gobo burdock.
So that is going to wrap this up with this special food japanese vegan soup (kenchinjiru) recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this site becomes “the place to be” when it comes to japanese vegan soup (kenchinjiru) cooking. Go on get cooking!
