Japanese Vegan Soup (Kenchinjiru). Kenchinjiru (Vegan Japanese Soup) 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. Recipe Video Pin It Originally created as a Buddhist temple cuisine, Kenchinjiru (Japanese Vegetable Soup) is a clear soup cooked with root vegetables, tofu, shiitake, and kombu stock.
It is quite filling but you don't need to worry about the calories. If you are on a diet, this is one of the best homemade vegetable soup recipes I would recommend to you. 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.
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Kenchinjiru (Vegan Japanese Soup) 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. Recipe Video Pin It Originally created as a Buddhist temple cuisine, Kenchinjiru (Japanese Vegetable Soup) is a clear soup cooked with root vegetables, tofu, shiitake, and kombu stock.
To get started with this recipe, we must first 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):
- {Make ready 200 g of taros or potatoes.
- {Get 100 g of carrot.
- {Prepare 100 g of daikon raddish.
- {Take 100 g of gobo.
- {Get 1 stick of green onion.
- {Prepare 1 sheet of konnyaku.
- {Make ready 1 of tofu.
- {Prepare 1 tbsp of sesame oil.
- {Make ready 1000 mL of komb kelp dashi soup stock.
- {Get 3 tbsp of Sake.
- {Prepare 2 tbsp of soy sauce.
Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" – the Zen. Here is how you cook it. Kenchinjiru is a clear soup with a lot of vegetables. This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for various gatherings in fall and winter.
Steps 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..
There is a lot of cutting involved, but it is quite easy and simple to make. Ingredients for Kenchinjiru depend on regions and families. Kenchinjiru, Japanese Zen Buddhist vegetable soup It's been a cold and snowy winter so far around these parts, which usually means soups and stews for dinner. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. 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.
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