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Easiest Way to Make 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.

Monk’s Vegan Soup ‘Kenchin-jiru’ 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. 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’

  1. You need 1-2 teaspoons of Sesame Oil.
  2. You need 1/2 of Carrot.
  3. Prepare 5 cm of Daikon (White Radish).
  4. It's 4-5 of Satoimo (small Taros) *OR 1 large Potato.
  5. You need 10 cm of Gobo (Burdock Root) *optional.
  6. Prepare 1 pinch of Salt.
  7. Prepare 4 tablespoons of Soy Sauce.
  8. You need of Ground Chilli OR finely ground White Pepper *optional.
  9. Prepare 200 g of Tofu *medium firm type such as ‘Momen’.
  10. Prepare 1 sheet of Abura-age (Fried Thin Tofu).
  11. It's 3 of & 1/2 cups Water.
  12. It's 1 of Spring Onion *finely shopped.
  13. It's 10 cm of Kombu (Kelp).
  14. Prepare of <Stock>.
  15. You need 4-5 of Dried Shiitake.
  16. Prepare 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. Monk's Vegan Soup 'Kenchin-jiru' step by step. 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.

Monk’s Vegan Soup ‘Kenchin-jiru’ instructions

  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..

Clear soup with root vegetable and tofu. Originally created by Zen Buddhist Monks, it is made without meat or fish. If you want to cook it faithfully. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.