How to Cook Delicious Monk’s Vegan Soup ‘Kenchin-jiru’

Monk’s Vegan Soup ‘Kenchin-jiru’. 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.

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. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. You can have Monk’s Vegan Soup ‘Kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook that.

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

1. Prepare of Sesame Oil.
2. It's of Carrot.
3. Prepare of Daikon (White Radish).
4. Prepare of Satoimo (small Taros) *OR 1 large Potato.
5. It's of Gobo (Burdock Root) *optional.
6. You need of Salt.
7. You need of Soy Sauce.
8. It's of Ground Chilli OR finely ground White Pepper *optional.
9. It's of Tofu *medium firm type such as ‘Momen’.
10. It's of Abura-age (Fried Thin Tofu).
11. Prepare of & 1/2 cups Water.
12. Prepare of Spring Onion *finely shopped.
13. It's of Kombu (Kelp).
14. You need of <Stock>.
15. Prepare of Dried Shiitake.
16. You need of *Note: You can use 1 heaped teaspoon Dashi Powder instead.

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 (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock. This savory vegan dashi is loaded with. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories.

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

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..

Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. 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 high fiber Without its earthy flavor, the soup just isn't kenchinjiru to me. Burdock root is sold at most Asian supermarkets.

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