Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, japanese vegan soup (kenchinjiru). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Originally created as a Buddhist temple cuisine, Kenchinjiru (Japanese Vegetable Soup) is a clear soup cooked with root vegetables, tofu, shiitake, and kombu stock. It's a well balanced, flavorful soup if you're looking for a meatless meal on a cold night. vegan. If you live on the east coast of the US and. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock.
Japanese Vegan Soup (Kenchinjiru) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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):
- Make ready 200 g taros or potatoes
- Get 100 g carrot
- Make ready 100 g daikon raddish
- Take 100 g gobo
- Get 1 stick green onion
- Get 1 sheet konnyaku
- Take 1 tofu
- Prepare 1 tbsp sesame oil
- Make ready 1000 mL komb kelp dashi soup stock
- Prepare 3 tbsp Sake
- Make ready 2 tbsp soy sauce
Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year.
Steps 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.
This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients.
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