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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are 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 must prepare a few components. You can cook monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:

1. Take 1-2 teaspoons Sesame Oil
2. Take 1/2 Carrot
3. Get 5 cm Daikon (White Radish)
4. Prepare 4-5 Satoimo (small Taros) *OR 1 large Potato
5. Take 10 cm Gobo (Burdock Root) *optional
6. Prepare 1 pinch Salt
7. Prepare 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. Get 1 sheet Abura-age (Fried Thin Tofu)
11. Get 3 & 1/2 cups Water
12. Prepare 1 Spring Onion *finely shopped
13. Take 10 cm Kombu (Kelp)
14. Take <Stock>
15. Take 4-5 Dried Shiitake
16. Prepare *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.

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