Japanese Vegan Soup (Kenchinjiru)
Japanese Vegan Soup (Kenchinjiru)

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, japanese vegan soup (kenchinjiru). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish.

Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Japanese Vegan Soup (Kenchinjiru) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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):
  1. Make ready 200 g taros or potatoes
  2. Prepare 100 g carrot
  3. Take 100 g daikon raddish
  4. Get 100 g gobo
  5. Take 1 stick green onion
  6. Take 1 sheet konnyaku
  7. Take 1 tofu
  8. Get 1 tbsp sesame oil
  9. Take 1000 mL komb kelp dashi soup stock
  10. Take 3 tbsp Sake
  11. Take 2 tbsp soy sauce

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. Japanese Vegan Soup (Kenchinjiru) Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup.

Instructions to make Japanese Vegan Soup (Kenchinjiru):
  1. Cut the carrot and the daikon radish into 5 mm thick quarter slice.
  2. Peel the taro skin and cut into bite-size chunks.
  3. Wash the gobo to remove the soil and cut it into random chunks.
  4. Cut the green onion into small pieces.
  5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
  6. Cut the tofu into dices.
  7. 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.
  8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
  9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.

However, some people add chicken or pork. We used regular Dashi with Katsuobushi (dried bonito flakes), but use Kombu only Dashi when you want it to be a true vegetarian dish. Try this healthy but tasty soup on cold nights. Made with no onion and no garlic, this soup is our way of remembering the art of zazen and the principles of Shojin-Ryori in the Eiheiji Temple. Enjoy our vegan SouperChef Special, the Kenchinjiru (Japanese Zen Vegetable Nabe)!

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