Monk’s Vegan Soup ‘Kenchin-jiru’.
Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have 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’:
- Take 1-2 teaspoons of Sesame Oil.
- Prepare 1/2 of Carrot.
- Make ready 5 cm of Daikon (White Radish).
- Prepare 4-5 of Satoimo (small Taros) *OR 1 large Potato.
- Make ready 10 cm of Gobo (Burdock Root) *optional.
- Get 1 pinch of Salt.
- Make ready 4 tablespoons of Soy Sauce.
- Get of Ground Chilli OR finely ground White Pepper *optional.
- Get 200 g of Tofu *medium firm type such as ‘Momen’.
- Take 1 sheet of Abura-age (Fried Thin Tofu).
- Get 3 of & 1/2 cups Water.
- Prepare 1 of Spring Onion *finely shopped.
- Take 10 cm of Kombu (Kelp).
- Prepare of <Stock>.
- Take 4-5 of Dried Shiitake.
- Take of *Note: You can use 1 heaped teaspoon Dashi Powder instead.
Instructions to make Monk’s Vegan Soup ‘Kenchin-jiru’:
- 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..
- *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..
- Cut all Vegetables and Tofu into small pieces that are easy to eat. Finely cut Spring Onion for topping..
- Heat Sesame Oil in a large saucepan or pot, stir-fry Vegetables for a few minutes. Add 1 pinch Salt to season..
- 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..
- *Note: I add 1 pinch Ground Chilli OR White Pepper for a hint of spiciness. This is totally untraditional, but I like it..
- When Vegetables are soft, add Abura-age (Fried Thin Tofu) and Tofu, and bring back to the boil. Then it’s done!.
- Sprinkle with finely chopped Spring Onion and enjoy..
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