Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something that I have loved my whole life.
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 Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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):
- Get 200 g taros or potatoes
- Make ready 100 g carrot
- Make ready 100 g daikon raddish
- Prepare 100 g gobo
- Take 1 stick green onion
- Get 1 sheet konnyaku
- Make ready 1 tofu
- Prepare 1 tbsp sesame oil
- Make ready 1000 mL komb kelp dashi soup stock
- Make ready 3 tbsp Sake
- Take 2 tbsp soy sauce
It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork. Kenchin-jiru This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt.
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.
However, some people add chicken or pork. Kenchin-jiru This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt. My mother always made a version with pork and miso, but recently I've taken to this vegan version because you can really taste all the wonderful vegetables. 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.
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