Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, kenchinjiru (shojin ryori) japanese veggie soup 🌱. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock. This savory vegan dashi is loaded with veggies and packed. The original Kenchinjiru was considered as a shōjin ryōri (精進料理) or traditional Buddhist temple cuisine, which consists of a vegetarian or vegan diet. While most Japanese cooking requires fish-base stock "dashi", this soup uses kombu and shiitake mushrooms to flavor the soup.
Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook kenchinjiru (shojin ryori) japanese veggie soup 🌱 using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Take Mushrooms (enoki, oyster, chestnut)
- Prepare Tofu (medium cut into squares)
- Take Mushrooms
- Take Carrots
- Prepare Chinese cabbage
- Take Root veg or squash
- Take Seasonal green veg
- Get Daikon/mooli (I used pink radish)
- Get Soy sauce (optional)
- Prepare Squash
- Make ready Dashi
- Take Shiitake mushroom
- Make ready Kombu seaweed
- Prepare Water (just enough to cover veggies)
It is quite filling but you don't need to worry about the calories. If you are on a diet, this is one of the best homemade vegetable soup recipes I. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It's been a cold and snowy winter so far around these parts, which usually means soups and stews for dinner.
Steps to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Prepare the Dashi stock by washing and then soaking the shiitake and kombu for at least an hour. Then heat for 15 minutes but don’t boil. If you taste it should already taste delicious. This is such an important part of the recipe and gives the umami taste.
- Cut the veg into similar sized pieces. This is important in zen cooking As it allows the veg to cook for the minimum amount of time and retain nutrients. Add a few squares of medium or firm tofu. You can use a soft tofu but add at the last minute or it will crumble.
- Simmer the veg in the Dashi until cooked. Only use just enough to cover the veg to help retain the nutrients of the vegetables. Don’t overcook, they should still have some bite. Add soy sauce to taste if using.
This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It's been a cold and snowy winter so far around these parts, which usually means soups and stews for dinner. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. Read "Shojin Ryori A Japanese Vegetarian Cookbook" by Danny Chu available from Rakuten Kobo. Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widel.
So that is going to wrap it up for this special food kenchinjiru (shojin ryori) japanese veggie soup 🌱 recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
