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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you can achieve it.

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

So that’s going to wrap this up with this special food monk’s vegan soup ‘kenchin-jiru’ recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!