How to Prepare Quick Monk’s Vegan Soup ‘Kenchin-jiru’

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. 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. Make ready 1-2 teaspoons Sesame Oil
2. Make ready 1/2 Carrot
3. Take 5 cm Daikon (White Radish)
4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
5. Prepare 10 cm Gobo (Burdock Root) *optional
6. Take 1 pinch Salt
7. Make ready 4 tablespoons Soy Sauce
8. Get Ground Chilli OR finely ground White Pepper *optional
9. Prepare 200 g Tofu *medium firm type such as ‘Momen’
10. Prepare 1 sheet Abura-age (Fried Thin Tofu)
11. Prepare 3 & 1/2 cups Water
12. Make ready 1 Spring Onion *finely shopped
13. Take 10 cm Kombu (Kelp)
14. Take <Stock>
15. Get 4-5 Dried Shiitake
16. Prepare *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 this up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!