How to Prepare Appetizing Japanese Vegan Soup (Kenchinjiru)

Japanese Vegan Soup (Kenchinjiru). 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. Loaded with veggies and protein, it's a delicious one-pot meal that will take the chill out of even the coldest of days.

Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian. Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. You can have Japanese Vegan Soup (Kenchinjiru) using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Japanese Vegan Soup (Kenchinjiru)

1. Prepare 200 g of taros or potatoes.
2. Prepare 100 g of carrot.
3. It's 100 g of daikon raddish.
4. You need 100 g of gobo.
5. It's 1 stick of green onion.
6. Prepare 1 sheet of konnyaku.
7. You need 1 of tofu.
8. You need 1 tbsp of sesame oil.
9. Prepare 1000 mL of komb kelp dashi soup stock.
10. It's 3 tbsp of Sake.
11. It's 2 tbsp of soy sauce.

Kenchin jiru (けんちん汁, 巻繊汁 kenchinjiru), also spelled kenchin-jiru, and sometimes referred to simply as kenchin, is a Japanese vegetable soup prepared using root vegetables and tofu. It is a popular dish in Japan and is prepared in various manners using myriad ingredients. This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for you. It helps to counteract all the cookies and sweets you might be indulging in at this time of year.

Japanese Vegan Soup (Kenchinjiru) instructions

1. Cut the carrot and the daikon radish into 5 mm thick quarter slice..
2. Peel the taro skin and cut into bite-size chunks..
3. Wash the gobo to remove the soil and cut it into random chunks..
4. Cut the green onion into small pieces..
5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water..
6. Cut the tofu into dices..
7. 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..
8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes..
9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked..

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. This hearty soup is more like a stew, and can be considered a meal unto itself when. Kenchinjiru is a clear soup with a lot of vegetables.