Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, japanese vegan soup (kenchinjiru). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Japanese Vegan Soup (Kenchinjiru) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Japanese Vegan Soup (Kenchinjiru) is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Take 200 g taros or potatoes
- Take 100 g carrot
- Prepare 100 g daikon raddish
- Prepare 100 g gobo
- Prepare 1 stick green onion
- Get 1 sheet konnyaku
- Make ready 1 tofu
- Make ready 1 tbsp sesame oil
- Make ready 1000 mL komb kelp dashi soup stock
- Take 3 tbsp Sake
- Take 2 tbsp soy sauce
However, some people add chicken or pork. Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Vegan Japanese Soup (けんちん汁 - Kenchinjiru) Spread the love..
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.
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. 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.
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