Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, japanese vegan soup (kenchinjiru). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we must prepare a few ingredients. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve 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
- Take 100 g gobo
- Prepare 1 stick green onion
- Prepare 1 sheet konnyaku
- Get 1 tofu
- Get 1 tbsp sesame oil
- Get 1000 mL komb kelp dashi soup stock
- Prepare 3 tbsp Sake
- Make ready 2 tbsp soy sauce
This savory vegan dashi is loaded with veggies and packed with. We used regular Dashi with Katsuobushi (dried bonito flakes), but use Kombu only Dashi when you want it to be a true vegetarian dish. Try this healthy but tasty soup on cold nights. Made with no onion and no garlic, this soup is our way of remembering the art of zazen and the principles of Shojin-Ryori in the Eiheiji Temple.
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.
Enjoy our vegan SouperChef Special, the Kenchinjiru (Japanese Zen Vegetable Nabe)! 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 temple, Kencho-ji (建長寺) in Kamakura. 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.
So that’s going to wrap this up with this exceptional food japanese vegan soup (kenchinjiru) recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
