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

Recipe: Delicious Monk’s Vegan Soup ‘Kenchin-jiru’ Delicious, fresh and tasty.

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.

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.

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. It’s 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. Prepare of Salt.

7. You need of Soy Sauce.

8. You need of Ground Chilli OR finely ground White Pepper *optional.

9. You need of Tofu *medium firm type such as ‘Momen’.

10. You need of Abura-age (Fried Thin Tofu).

11. It’s of & 1/2 cups Water.

12. It’s of Spring Onion *finely shopped.

13. You need of Kombu (Kelp).

14. You need of <Stock>.

15. It’s of Dried Shiitake.

16. It’s of *Note: You can use 1 heaped teaspoon Dashi Powder instead.

It is commonly seasoned with Soy Sauce, but there are many variations.

Softened Shiitake can be cut into small pieces and added to the soup later. *Note: Do not add the softened Kombu to the soup.

Monk's Vegan Soup 'Kenchin-jiru' This soup is called 'Kenchin-jiru' in Japan.

It is originally a Buddhist dish and vegan.

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..

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.

Here is how you achieve it.

Kenchinjiru is a part of Shojin cuisine, vegetarian food for Buddhist monks, and that may be the reason nobody puts any pork or chicken in it.