Recipe of Homemade Monk’s Vegan Soup ‘Kenchin-jiru’

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my whole life.

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

Instructions 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.

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