Monk’s Vegan Soup ‘Kenchin-jiru’
Monk’s Vegan Soup ‘Kenchin-jiru’

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook 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. Make ready 1-2 teaspoons Sesame Oil
  2. Make ready 1/2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Make ready 10 cm Gobo (Burdock Root) *optional
  6. Get 1 pinch Salt
  7. Prepare 4 tablespoons Soy Sauce
  8. Get Ground Chilli OR finely ground White Pepper *optional
  9. Take 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. Get 1 Spring Onion *finely shopped
  13. Get 10 cm Kombu (Kelp)
  14. Get <Stock>
  15. Get 4-5 Dried Shiitake
  16. Prepare *Note: You can use 1 heaped teaspoon Dashi Powder instead
Steps 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’s going to wrap it up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!