Monk’s Vegan Soup ‘Kenchin-jiru’

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make 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 bit tasty. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. Prepare 1-2 teaspoons Sesame Oil
  2. Get 1⁄2 Carrot
  3. Make ready 5 cm Daikon (White Radish)
  4. Take 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Get 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. Take 4 tablespoons Soy Sauce
  8. Take Ground Chilli OR finely ground White Pepper *optional
  9. Make ready 200 g Tofu *medium firm type such as ‘Momen’
  10. Make ready 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 3 & 1⁄2 cups Water
  12. Take 1 Spring Onion *finely shopped
  13. Prepare 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Prepare 4-5 Dried Shiitake
  16. Take *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 is going to wrap it up with this special food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!