Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I’ve loved my whole life.
To get started with this recipe, we have to first 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’:
- Make ready 1-2 teaspoons Sesame Oil
- Prepare 1/2 Carrot
- Get 5 cm Daikon (White Radish)
- Get 4-5 Satoimo (small Taros) *OR 1 large Potato
- Make ready 10 cm Gobo (Burdock Root) *optional
- Make ready 1 pinch Salt
- Make ready 4 tablespoons Soy Sauce
- Prepare Ground Chilli OR finely ground White Pepper *optional
- Get 200 g Tofu *medium firm type such as ‘Momen’
- Get 1 sheet Abura-age (Fried Thin Tofu)
- Prepare 3 & 1/2 cups Water
- Get 1 Spring Onion *finely shopped
- Prepare 10 cm Kombu (Kelp)
- Take <Stock>
- Get 4-5 Dried Shiitake
- Prepare *Note: You can use 1 heaped teaspoon Dashi Powder instead
Instructions to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- 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.
- *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.
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
- 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.
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it.
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!
- Sprinkle with finely chopped Spring Onion and enjoy.
So that’s going to wrap this up with this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
