Steps to Prepare Quick Monk’s Vegan Soup ‘Kenchin-jiru’

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:

1. Prepare 1-2 teaspoons Sesame Oil
2. Prepare 1/2 Carrot
3. Make ready 5 cm Daikon (White Radish)
4. Make ready 4-5 Satoimo (small Taros) *OR 1 large Potato
5. Make ready 10 cm Gobo (Burdock Root) *optional
6. Prepare 1 pinch Salt
7. Prepare 4 tablespoons Soy Sauce
8. Prepare Ground Chilli OR finely ground White Pepper *optional
9. Prepare 200 g Tofu *medium firm type such as ‘Momen’
10. Get 1 sheet Abura-age (Fried Thin Tofu)
11. Take 3 & 1/2 cups Water
12. Get 1 Spring Onion *finely shopped
13. Make ready 10 cm Kombu (Kelp)
14. Make ready <Stock>
15. Take 4-5 Dried Shiitake
16. Make ready *Note: You can use 1 heaped teaspoon Dashi Powder instead

Instructions to make Monk’s Vegan Soup ‘Kenchin-jiru’:

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.
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.
3. Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping.
4. Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season.
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.
6. *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it.
7. When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!
8. Sprinkle with finely chopped Spring Onion and enjoy.

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