Recipe: Appetizing Monk’s Vegan Soup ‘Kenchin-jiru’

Monk’s Vegan Soup ‘Kenchin-jiru’. 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. Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock.

Clear soup with root vegetable and tofu. Originally created by Zen Buddhist Monks, it is made without meat or fish. If you want to cook it faithfully. You can have Monk’s Vegan Soup ‘Kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you achieve it.

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

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

Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.

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..

But 'kenchin' doesn't mean vegetable and even for Japanese, 'kenchin' is a strange name and the sound is so unlike Japanese. Stir green onions into soup and remove from heat. Pass seven spice powder or sansho at table. Enjoy this soothing soup inspired by an old recipe from a famous Japanese Buddhist temple. Created by Zen Buddhist monks, Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup made with mushroom stock and loaded with veggies and tofu.

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