Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese vegan soup (kenchinjiru). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something that I’ve loved my entire life.
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. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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
- Get 100 g carrot
- Get 100 g daikon raddish
- Prepare 100 g gobo
- Prepare 1 stick green onion
- Get 1 sheet konnyaku
- Get 1 tofu
- Prepare 1 tbsp sesame oil
- Make ready 1000 mL komb kelp dashi soup stock
- Take 3 tbsp Sake
- Get 2 tbsp soy sauce
It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock.
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.
This savory vegan dashi is loaded with veggies and packed with. 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. Kenchinjiru is a part of Shojin cuisine, vegetarian food for Buddhist monks, and that may be the reason nobody puts any pork or chicken in it. 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.
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