Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, monk’s vegan soup ‘kenchin-jiru’. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Monk’s Vegan Soup ‘Kenchin-jiru’ is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Monk’s Vegan Soup ‘Kenchin-jiru’ is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook monk’s vegan soup ‘kenchin-jiru’ using 16 ingredients and 8 steps. Here is how you cook it.

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

1. Make ready 1-2 teaspoons Sesame Oil
2. Make ready 1/2 Carrot
3. Take 5 cm Daikon (White Radish)
4. Prepare 4-5 Satoimo (small Taros) *OR 1 large Potato
5. Get 10 cm Gobo (Burdock Root) *optional
6. Prepare 1 pinch Salt
7. Prepare 4 tablespoons Soy Sauce
8. Get Ground Chilli OR finely ground White Pepper *optional
9. Take 200 g Tofu *medium firm type such as ‘Momen’
10. Make ready 1 sheet Abura-age (Fried Thin Tofu)
11. Make ready 3 & 1/2 cups Water
12. Get 1 Spring Onion *finely shopped
13. Prepare 10 cm Kombu (Kelp)
14. Make ready <Stock>
15. Make ready 4-5 Dried Shiitake
16. Make ready *Note: You can use 1 heaped teaspoon Dashi Powder instead

Steps 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’s going to wrap it up for this exceptional food monk’s vegan soup ‘kenchin-jiru’ recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!