Monk’s Vegan Soup ‘Kenchin-jiru’. 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. 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.
This savory vegan dashi is loaded with. Kenchinjiru traditionally is vegan, but I've seen many recipes that use a fish-based dashi or even add chicken to the soup. She calls it "Lazy Mama's Kenchinjiru" because normally when you make kenchinjiru you first prepare dashi (Japanese stock) that you. You can have Monk’s Vegan Soup ‘Kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.
Ingredients of Monk’s Vegan Soup ‘Kenchin-jiru’
- It’s 1-2 teaspoons of Sesame Oil.
- Prepare 1/2 of Carrot.
- It’s 5 cm of Daikon (White Radish).
- It’s 4-5 of Satoimo (small Taros) *OR 1 large Potato.
- You need 10 cm of Gobo (Burdock Root) *optional.
- Prepare 1 pinch of Salt.
- You need 4 tablespoons of Soy Sauce.
- It’s of Ground Chilli OR finely ground White Pepper *optional.
- It’s 200 g of Tofu *medium firm type such as ‘Momen’.
- It’s 1 sheet of Abura-age (Fried Thin Tofu).
- You need 3 of & 1/2 cups Water.
- It’s 1 of Spring Onion *finely shopped.
- You need 10 cm of Kombu (Kelp).
- You need of <Stock>.
- You need 4-5 of Dried Shiitake.
- You need of *Note: You can use 1 heaped teaspoon Dashi Powder instead.
Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. It's still very filling because of all the Without its earthy flavor, the soup just isn't kenchinjiru to me. Burdock root is sold at most Asian supermarkets. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories.
Monk’s Vegan Soup ‘Kenchin-jiru’ instructions
- 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..
- *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..
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping..
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season..
- 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..
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it..
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!.
- Sprinkle with finely chopped Spring Onion and enjoy..
Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Enjoy this soothing soup inspired by an old recipe from a famous Japanese Buddhist temple. Kenchinjiru is a vegetable soup that falls under the category of shojin ryori, the traditional vegan cuisine eaten by Buddhist monks in Japan. Kenchinjiru けんちん汁 (Japanese Vegetable Soup) – Originally created as a Buddhist temple cuisine, Kenchinjiru (けんちん汁) is a clear soup cooked with root vegetables, tofu, shiitake and kombu stock.