Monk’s Vegan Soup ‘Kenchin-jiru’. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist 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. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days.

Monk’s Vegan Soup ‘Kenchin-jiru’ 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. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories.

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist 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. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days.

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

This is a simple down to earth soup, filled with wholesome good vegetables and flavor. Stir green onions into soup and remove from heat. Pass seven spice powder or sansho at table. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.

Steps 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..

Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. But 'kenchin' doesn't mean vegetable and even for Japanese, 'kenchin' is a strange name and the sound is so unlike Japanese. This soup is called 'Kenchin-jiru' in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup.

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