Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese vegan soup (kenchinjiru). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Japanese Vegan Soup (Kenchinjiru) is something that I’ve loved my entire life. They are fine and they look wonderful.
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 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.
To begin with this particular recipe, we must prepare a few components. 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):
- Make ready 200 g taros or potatoes
- Make ready 100 g carrot
- Make ready 100 g daikon raddish
- Get 100 g gobo
- Prepare 1 stick green onion
- Prepare 1 sheet konnyaku
- Get 1 tofu
- Make ready 1 tbsp sesame oil
- Prepare 1000 mL komb kelp dashi soup stock
- Take 3 tbsp Sake
- Make ready 2 tbsp soy sauce
If you are on a diet, this is one of the best homemade vegetable soup recipes I would recommend to you. Kenchinjiru is a hearty vegan stew packed with miso, veggies, mushrooms, and ginger. 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.
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.
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. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Dashi is Japanese soup stock or broth.
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