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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Great recipe for Monk's Vegan Soup 'Kenchin-jiru'. This soup is called 'Kenchin-jiru' in Japan. It is originally a Buddhist dish and vegan.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must 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. Prepare 1/2 Carrot
  3. Get 5 cm Daikon (White Radish)
  4. Get 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. Prepare 4 tablespoons Soy Sauce
  8. Prepare Ground Chilli OR finely ground White Pepper *optional
  9. Get 200 g Tofu *medium firm type such as ‘Momen’
  10. Take 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 3 & 1/2 cups Water
  12. Prepare 1 Spring Onion *finely shopped
  13. Get 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Make ready 4-5 Dried Shiitake
  16. Take *Note: You can use 1 heaped teaspoon Dashi Powder instead

It is commonly seasoned with Soy Sauce, but there are many variations these days. Softened Shiitake can be cut into small pieces and added to the soup later. *Note: Do not add the softened Kombu to the soup. This Vegan Broccoli Cheese Soup is loaded with cheesy goodness and totally dairy free! But I did love broccoli cheddar soup, and really any creamy broccoli soup.

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.

I'd buy the cheap canned stuff in college, and later ate it frequently at one. My creamy vegan broccoli soup is a staple around here, but recently I was more specifically craving a. 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..

So that’s going to wrap this up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!