How to make Monk’s Vegan Soup ‘Kenchin-jiru’ simple

Monk’s Vegan Soup ‘Kenchin-jiru’ - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Monk’s Vegan Soup ‘Kenchin-jiru’! A quick and easy dinner that is ready in under 35 minutes! 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. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso.

Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and What is Kenchinjiru? Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from. 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 cook Monk’s Vegan Soup ‘Kenchin-jiru’ with 16 Ingredients and 8 steps. See the following guide!

1. 1-2 teaspoons Sesame Oil.
2. 1/2 Carrot.
3. 5 cm Daikon (White Radish).
4. 4-5 Satoimo (small Taros) *OR 1 large Potato.
5. 10 cm Gobo (Burdock Root) *optional.
6. 1 pinch Salt.
7. 4 tablespoons Soy Sauce.
8. Ground Chilli OR finely ground White Pepper *optional.
9. 200 g Tofu *medium firm type such as ‘Momen’.
10. 1 sheet Abura-age (Fried Thin Tofu).
11. 3 & 1/2 cups Water.
12. 1 Spring Onion *finely shopped.
13. 10 cm Kombu (Kelp).
14. <Stock>.
15. 4-5 Dried Shiitake.
16. *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. Kenchinjiru traditionally is vegan, but I've seen many recipes that use a fish-based dashi or even add chicken to the soup.

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..

My favorite kenchinjiru is made by my sweet friend Noriko, so when we visited her family this past April I put in a special request for her to. 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. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories.