Monk’s Vegan Soup ‘Kenchin-jiru’.
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, monk’s vegan soup ‘kenchin-jiru’. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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Steps to Prepare Quick Monk’s Vegan Soup ‘Kenchin-jiru’
Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They're nice and they look fantastic. Monk’s Vegan Soup ‘Kenchin-jiru’ is something which I have loved my whole life.
To get started with this recipe, we must 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’:
- Make ready 1-2 teaspoons of Sesame Oil.
- Prepare 1/2 of Carrot.
- Make ready 5 cm of Daikon (White Radish).
- Make ready 4-5 of Satoimo (small Taros) *OR 1 large Potato.
- Prepare 10 cm of Gobo (Burdock Root) *optional.
- Get 1 pinch of Salt.
- Prepare 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’.
- Prepare 1 sheet of Abura-age (Fried Thin Tofu).
- Get 3 of & 1/2 cups Water.
- Prepare 1 of Spring Onion *finely shopped.
- Make ready 10 cm of Kombu (Kelp).
- Prepare of <Stock>.
- Make ready 4-5 of Dried Shiitake.
- Get of *Note: You can use 1 heaped teaspoon Dashi Powder instead.
Steps 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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