Monk’s Vegan Soup ‘Kenchin-jiru’

Name: How to cook Monk’s Vegan Soup ‘Kenchin-jiru’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Monk’s Vegan Soup ‘Kenchin-jiru’

This soup is called ‘Kenchin-jiru’ in Japan. 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. Some people prefer seasoning with Miso. Root vegetables are the main ingredients and Gobō (Burdock Root) is the key ingredient, but it’s too hard to find where I live. Let’s forget Gobō…

Ingredient

Food ration :

4 servings

1-2 teaspoons

Sesame Oil

1/2

Carrot

5 cm

Daikon (White Radish)

4-5

Satoimo (small Taros) *OR 1 large Potato

10 cm

Gobo (Burdock Root) *optional

1 pinch

Salt

4 tablespoons

Soy Sauce

200 g

Tofu *medium firm type such as ‘Momen’

1 sheet

Abura-age (Fried Thin Tofu)

& 1/2 cups Water

Spring Onion *finely shopped

10 cm

Kombu (Kelp)

4-5

Dried Shiitake

Cooking instructions

* 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.

* Step 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.

* Step 3

Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.

* Step 4

Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.

* Step 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.