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We hope you got benefit from reading it, now let’s go back to monk’s vegan soup ‘kenchin-jiru’ recipe. You can have monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- Provide 1-2 teaspoons Sesame Oil
- Use 1/2 Carrot
- Use 5 cm Daikon (White Radish)
- Prepare 4-5 Satoimo (small Taros) *OR 1 large Potato
- Prepare 10 cm Gobo (Burdock Root) *optional
- Use 1 pinch Salt
- Prepare 4 tablespoons Soy Sauce
- Get Ground Chilli OR finely ground White Pepper *optional
- Prepare 200 g Tofu *medium firm type such as ‘Momen’
- You need 1 sheet Abura-age (Fried Thin Tofu)
- You need 3 & 1/2 cups Water
- Prepare 1 Spring Onion *finely shopped
- Get 10 cm Kombu (Kelp)
- You need <Stock>
- Use 4-5 Dried Shiitake
- Provide *Note: You can use 1 heaped teaspoon Dashi Powder instead
Instructions to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- 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.
- *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.
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
- 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.
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it.
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!
- Sprinkle with finely chopped Spring Onion and enjoy.
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