Recommendation to Cooking 5-Star Monk’s Vegan Soup ‘Kenchin-jiru’

Wishing to eat Monk’s Vegan Soup ‘Kenchin-jiru’ a 5-star restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with useful instructions on producing a Monk’s Vegan Soup ‘Kenchin-jiru’ like a famous chef made.

We hope you got benefit from reading it, now let's go back to monk’s vegan soup ‘kenchin-jiru’ recipe. To make monk’s vegan soup ‘kenchin-jiru’ you need 16 ingredients and 8 steps. Here is how you achieve it.

To cook an unforgettable Monk’s Vegan Soup ‘Kenchin-jiru’, here are the materials needed:

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

After readying the ingridients, next you are good to prepare your tasty Monk’s Vegan Soup ‘Kenchin-jiru’ by following the guidances below:

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 mother always made a version with pork and miso, but recently I've taken to this vegan version because you can really taste all the wonderful vegetables. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. But 'kenchin' doesn't mean vegetable and even for Japanese, 'kenchin' is a strange name and the sound is so unlike Japanese. This soup is called 'Kenchin-jiru' in Japan.

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

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step by step to make Monk’s Vegan Soup ‘Kenchin-jiru’

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