Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first 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 that.

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

1. Get 1-2 teaspoons Sesame Oil
2. Make ready 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. Get 1 pinch Salt
7. Take 4 tablespoons Soy Sauce
8. Prepare Ground Chilli OR finely ground White Pepper *optional
9. Make ready 200 g Tofu *medium firm type such as ‘Momen’
10. Take 1 sheet Abura-age (Fried Thin Tofu)
11. Get 3 & 1/2 cups Water
12. Make ready 1 Spring Onion *finely shopped
13. Take 10 cm Kombu (Kelp)
14. Take <Stock>
15. Make ready 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.

So that is going to wrap this up for this special food monk’s vegan soup ‘kenchin-jiru’ recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!