Steps to Prepare Favorite Monk’s Vegan Soup ‘Kenchin-jiru’
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Monk’s Vegan Soup ‘Kenchin-jiru’. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Monk’s Vegan Soup ‘Kenchin-jiru’, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Monk’s Vegan Soup ‘Kenchin-jiru’ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Monk’s Vegan Soup ‘Kenchin-jiru’ is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few components. You can have Monk’s Vegan Soup ‘Kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.
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. Root vegetables are the main ingredients and Gobō (Burdock Root) is the key ingredient, but it’s too hard to find where I live. Let’s forget Gobō…
Ingredients and spices that need to be Make ready to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- 1-2 teaspoons Sesame Oil
- 1/2 Carrot
- 5 cm Daikon (White Radish)
- 4-5 Satoimo (small Taros) *OR 1 large Potato
- 10 cm Gobo (Burdock Root) *optional
- 1 pinch Salt
- 4 tablespoons Soy Sauce
- Ground Chilli OR finely ground White Pepper *optional
- 200 g Tofu *medium firm type such as ‘Momen’
- 1 sheet Abura-age (Fried Thin Tofu)
- 3 & 1/2 cups Water
- 1 Spring Onion *finely shopped
- 10 cm Kombu (Kelp)
- <Stock>
- 4-5 Dried Shiitake
- *Note: You can use 1 heaped teaspoon Dashi Powder instead
Steps to make Monk’s Vegan Soup ‘Kenchin-jiru’
- 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.
- *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.
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
- 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.
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it.
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!
- Sprinkle with finely chopped Spring Onion and enjoy.
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