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

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my entire life.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. Take 1-2 teaspoons Sesame Oil
  2. Take 1/2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Get 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Prepare 10 cm Gobo (Burdock Root) *optional
  6. Get 1 pinch Salt
  7. Prepare 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Prepare 200 g Tofu *medium firm type such as ‘Momen’
  10. Prepare 1 sheet Abura-age (Fried Thin Tofu)
  11. Make ready 3 & 1/2 cups Water
  12. Make ready 1 Spring Onion *finely shopped
  13. Take 10 cm Kombu (Kelp)
  14. Get <Stock>
  15. Take 4-5 Dried Shiitake
  16. Get *Note: You can use 1 heaped teaspoon Dashi Powder instead

It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. This soup is called 'Kenchin-jiru' in Japan. It is originally a Buddhist dish and vegan.

Instructions 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.

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. It is commonly seasoned with Soy Sauce, but there are many variations these days. Monk's Vegan Soup 'Kenchin-jiru' step by step.

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