Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my whole life.
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. Kenchinjiru (けんちん汁) is a hearty plant-based Japanese soup that's made with a vegan shiitake mushroom and konbu stock. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.
To begin with this particular recipe, we must prepare a few components. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
- Prepare 200 g taros or potatoes
- Make ready 100 g carrot
- Make ready 100 g daikon raddish
- Prepare 100 g gobo
- Make ready 1 stick green onion
- Take 1 sheet konnyaku
- Take 1 tofu
- Take 1 tbsp sesame oil
- Take 1000 mL komb kelp dashi soup stock
- Prepare 3 tbsp Sake
- Take 2 tbsp soy sauce
It helps to counteract all the cookies and sweets you might be indulging in at this time of year. Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan. This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt. Richness comes from the intense flavors of the gobo (burdock) and shiitake mushrooms and the creamy sato-imo.
Instructions 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.
This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt. Richness comes from the intense flavors of the gobo (burdock) and shiitake mushrooms and the creamy sato-imo. This hearty soup is more like a stew, and can be considered a meal unto itself when. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.
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