Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, japanese vegan soup (kenchinjiru). It is one of my favorites food recipes. For mine, 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 favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Japanese Vegan Soup (Kenchinjiru) is something which 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. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days.
To begin with this recipe, we have to first prepare a few ingredients. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Prepare 200 g taros or potatoes
- Take 100 g carrot
- Prepare 100 g daikon raddish
- Take 100 g gobo
- Prepare 1 stick green onion
- Get 1 sheet konnyaku
- Prepare 1 tofu
- Get 1 tbsp sesame oil
- Take 1000 mL komb kelp dashi soup stock
- Make ready 3 tbsp Sake
- Make ready 2 tbsp soy sauce
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. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan..on Yummly Nourishing Japanese Vegetable Soup, Japanese Vegetable Soup (kenchinjiru), Hearty Italian Beef And Vegetable Soup.
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.
Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan..on Yummly Nourishing Japanese Vegetable Soup, Japanese Vegetable Soup (kenchinjiru), Hearty Italian Beef And Vegetable Soup. Nourishing Japanese Vegetable SoupHome Cooked Vegan. 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.
So that is going to wrap this up with this exceptional food japanese vegan soup (kenchinjiru) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
