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Practical Way to Preparing Yummy Monk’s Vegan Soup ‘Kenchin-jiru’

Hoping to eat Monk’s Vegan Soup ‘Kenchin-jiru’ a luxurious restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with useful instructions on cooking a Monk’s Vegan Soup ‘Kenchin-jiru’ like a famous chef made.

Monk’s Vegan Soup ‘Kenchin-jiru’

We hope you got benefit from reading it, now let's go back to monk’s vegan soup ‘kenchin-jiru’ recipe. To make monk’s vegan soup ‘kenchin-jiru’ you need 16 ingredients and 8 steps. Here is how you do it.

To prepare an extraordinary Monk’s Vegan Soup ‘Kenchin-jiru’, here are the components needed:

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

After readying the ingridients, now you are ready to cook your tasty Monk’s Vegan Soup ‘Kenchin-jiru’ by following the instructions below:

  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..

It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Here is how you achieve it.

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

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step by step to make Monk’s Vegan Soup ‘Kenchin-jiru’

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