Monk’s Vegan Soup ‘Kenchin-jiru’

Hello everybody, it’s me again, Dan, welcome to my recipe site. 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

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

Free UK Delivery on Eligible Orders Whatever You Need, We've Got It. Natural Beauty Salon Supplies For All Needs. Monk's Vegan Soup 'Kenchin-jiru' instructions Prepare the stock first. Softened Shiitake can be cut into small pieces and added to the soup later.

To begin with this particular recipe, we have to prepare a few components. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. Prepare 1-2 teaspoons Sesame Oil
  2. Take 1⁄2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. Get 4 tablespoons Soy Sauce
  8. Make ready Ground Chilli OR finely ground White Pepper *optional
  9. Make ready 200 g Tofu *medium firm type such as ‘Momen’
  10. Get 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 3 & 1⁄2 cups Water
  12. Make ready 1 Spring Onion *finely shopped
  13. Take 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

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. 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.

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.

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. Monk's Vegan Soup 'Kenchin-jiru' step by step. 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.

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