Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, japanese vegan soup (kenchinjiru). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my whole life.
Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock.
To get started with this recipe, we have to prepare a few components. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Take 200 g taros or potatoes
- Prepare 100 g carrot
- Take 100 g daikon raddish
- Take 100 g gobo
- Prepare 1 stick green onion
- Prepare 1 sheet konnyaku
- Make ready 1 tofu
- Make ready 1 tbsp sesame oil
- Make ready 1000 mL komb kelp dashi soup stock
- Take 3 tbsp Sake
- Make ready 2 tbsp soy sauce
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. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year.
Steps to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. Kenchinjiru is a Japanese-style vegetable soup that is made with an assortment of root vegetables and tofu. My version of kenchinjiru is non-vegetarian as I have used bonito seasoning to make the stock and have also added fish cakes in it. Nonetheless, it's still a pretty wholesome and hearty soup. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish.
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