Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Japanese Vegan Soup (Kenchinjiru) is something that I have loved my entire life. They’re fine and they look wonderful.
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 particular recipe, we have to first prepare a few components. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Take 200 g taros or potatoes
- Take 100 g carrot
- Get 100 g daikon raddish
- Make ready 100 g gobo
- Get 1 stick green onion
- Get 1 sheet konnyaku
- Get 1 tofu
- Prepare 1 tbsp sesame oil
- Prepare 1000 mL komb kelp dashi soup stock
- Make ready 3 tbsp Sake
- Get 2 tbsp soy sauce
This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt. Richness comes from the intense flavors of the gobo (burdock) and shiitake mushrooms and the creamy sato-imo. This hearty soup is more like a stew, and can be considered a meal unto itself when. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you.
Instructions 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.
It helps to counteract all the cookies and sweets you might be indulging in at this time of year. 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.
So that is going to wrap it up for this special food japanese vegan soup (kenchinjiru) recipe. Thanks so much for your time. 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 on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!