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Monk’s Vegan Soup ‘Kenchin-jiru’
Monk’s Vegan Soup ‘Kenchin-jiru’

Before you jump to Monk’s Vegan Soup ‘Kenchin-jiru’ recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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Using your very best judgment is another one of the many ways which you are able to make healthy decisions out of a dinner menu. This can be best accomplished by examining meal pictures on a menu. It is also advised that you avoid foods overrun with oatmeal, cheese and sour cream. If your selection contains these fattening condiments, be sure to ask for a reduced amount.

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We hope you got insight from reading it, now let’s go back to monk’s vegan soup ‘kenchin-jiru’ recipe. To make monk’s vegan soup ‘kenchin-jiru’ you need 16 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Monk’s Vegan Soup ‘Kenchin-jiru’:
  1. Prepare 1-2 teaspoons Sesame Oil
  2. You need 1/2 Carrot
  3. Prepare 5 cm Daikon (White Radish)
  4. Use 4-5 Satoimo (small Taros) *OR 1 large Potato
  5. Take 10 cm Gobo (Burdock Root) *optional
  6. Take 1 pinch Salt
  7. You need 4 tablespoons Soy Sauce
  8. You need Ground Chilli OR finely ground White Pepper *optional
  9. Use 200 g Tofu *medium firm type such as ‘Momen’
  10. Take 1 sheet Abura-age (Fried Thin Tofu)
  11. Take 3 & 1/2 cups Water
  12. Take 1 Spring Onion *finely shopped
  13. Get 10 cm Kombu (Kelp)
  14. Take <Stock>
  15. Prepare 4-5 Dried Shiitake
  16. Prepare *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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