Recipe: Delicious Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱. Mushrooms (enoki, oyster, chestnut), tofu (medium cut into squares), mushrooms, carrots, chinese cabbage, root veg or squash, seasonal green veg, daikon/mooli (i used pink radish), soy sauce (optional), squash, dashi, shiitake mushroom, kombu seaweed, water. 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. While most Japanese cooking requires fish-base stock "dashi", this soup uses kombu and shiitake mushrooms to flavor the soup. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. You can cook Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

1. Prepare of Mushrooms (enoki, oyster, chestnut).
2. Prepare of Tofu (medium cut into squares).
3. You need of Mushrooms.
4. You need of Carrots.
5. It's of Chinese cabbage.
6. It's of Root veg or squash.
7. Prepare of Seasonal green veg.
8. Prepare of Daikon/mooli (I used pink radish).
9. It's of Soy sauce (optional).
10. You need of Squash.
11. Prepare of Dashi.
12. You need of Shiitake mushroom.
13. Prepare of Kombu seaweed.
14. You need of Water (just enough to cover veggies).

Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Home»Kenchinjiru, Japanese Zen Buddhist vegetable soup. It's been a cold and snowy winter so far around these parts, which usually means soups and stews for dinner.

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 instructions

1. Prepare the Dashi stock by washing and then soaking the shiitake and kombu for at least an hour. Then heat for 15 minutes but don’t boil. If you taste it should already taste delicious. This is such an important part of the recipe and gives the umami taste..
2. Cut the veg into similar sized pieces. This is important in zen cooking As it allows the veg to cook for the minimum amount of time and retain nutrients. Add a few squares of medium or firm tofu. You can use a soft tofu but add at the last minute or it will crumble..
3. Simmer the veg in the Dashi until cooked. Only use just enough to cover the veg to help retain the nutrients of the vegetables. Don’t overcook, they should still have some bite. Add soy sauce to taste if using..

Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. Perhaps the most elegant comes from the Buddhist monasteries of Japan, the birthplace of shojin ryori cuisine. Sesame tofu with wasabi, vegetable tempura, handmade buckwheat noodles, more. >Shojin ryori is the traditional dining style of Buddhist monks in Japan, and grew widespread in popularity with the spread of Zen. Kenchinjiru (建長汁) was originally a type of shojin ryori eaten by buddhist monks. Made with a flavorful vegan stock and plenty of crumbled tofu and vegetables.

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