Recipe: Appetizing Monk’s Vegan Soup ‘Kenchin-jiru’

Monk’s Vegan Soup ‘Kenchin-jiru’. Try Our Vegetarian Soups Crafted with Ingredients You Can Feel Good About Today. Great recipe for Monk's Vegan Soup 'Kenchin-jiru'. This soup is called 'Kenchin-jiru' in Japan.

It is commonly seasoned with Soy Sauce, but there are many variations. "Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. This soup is called 'Kenchin-jiru' in Japan. You can cook Monk’s Vegan Soup ‘Kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Monk’s Vegan Soup ‘Kenchin-jiru’

1. It's of Sesame Oil.
2. You need of Carrot.
3. You need of Daikon (White Radish).
4. You need of Satoimo (small Taros) *OR 1 large Potato.
5. You need of Gobo (Burdock Root) *optional.
6. It's of Salt.
7. You need of Soy Sauce.
8. You need of Ground Chilli OR finely ground White Pepper *optional.
9. It's of Tofu *medium firm type such as ‘Momen’.
10. Prepare of Abura-age (Fried Thin Tofu).
11. Prepare of & 1/2 cups Water.
12. You need of Spring Onion *finely shopped.
13. It's of Kombu (Kelp).
14. It's of <Stock>.
15. It's of Dried Shiitake.
16. It's of *Note: You can use 1 heaped teaspoon Dashi Powder instead.

It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu stock.

Monk’s Vegan Soup ‘Kenchin-jiru’ step by step

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..

Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist temple, Kencho-ji (建長寺) in Kamakura. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days.. This soup is called 'Kenchin-jiru' in Japan.

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