Monk’s Vegan Soup ‘Kenchin-jiru’

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my entire life. They are nice and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Prepare 1-2 teaspoons Sesame Oil
  2. Make ready 1⁄2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Prepare 10 cm Gobo (Burdock Root) *optional
  6. Make ready 1 pinch Salt
  7. Take 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Get 200 g Tofu *medium firm type such as ‘Momen’
  10. Make ready 1 sheet Abura-age (Fried Thin Tofu)
  11. Prepare 3 & 1⁄2 cups Water
  12. Prepare 1 Spring Onion *finely shopped
  13. Prepare 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Get 4-5 Dried Shiitake
  16. Make ready *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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