Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my entire life. They’re nice and they look fantastic.
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. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish.
To get started with this recipe, we have to prepare a few components. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Get 200 g taros or potatoes
- Get 100 g carrot
- Get 100 g daikon raddish
- Prepare 100 g gobo
- Make ready 1 stick green onion
- Make ready 1 sheet konnyaku
- Prepare 1 tofu
- Take 1 tbsp sesame oil
- Prepare 1000 mL komb kelp dashi soup stock
- Get 3 tbsp Sake
- Get 2 tbsp soy sauce
Today, we're going to be delving into the world of Shōjin Ryōri, or Buddhist monk food to make a steaming pot of Kenchinjiru. Although most Japanese soups are made with a fish base dashi broth, Kenchinjiru relies on mushrooms veggies and kelp for its flavour and umami. Japanese Vegan Soup (Kenchinjiru) Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables.
Instructions to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork. Made with no onion and no garlic, this soup is our way of remembering the art of zazen and the principles of Shojin-Ryori in the Eiheiji Temple. Enjoy our vegan SouperChef Special, the Kenchinjiru (Japanese Zen Vegetable Nabe)! Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist temple, Kencho-ji (建長寺) in.
So that is going to wrap this up for this exceptional food japanese vegan soup (kenchinjiru) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
