Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, kenchinjiru (shojin ryori) japanese veggie soup 🌱. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. This post may contain affiliate links. The original Kenchinjiru was considered as a shōjin ryōri (精進料理) or traditional Buddhist temple cuisine, which consists of a vegetarian or vegan diet.
Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook kenchinjiru (shojin ryori) japanese veggie soup 🌱 using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Take Mushrooms (enoki, oyster, chestnut)
- Get Tofu (medium cut into squares)
- Prepare Mushrooms
- Take Carrots
- Prepare Chinese cabbage
- Take Root veg or squash
- Take Seasonal green veg
- Make ready Daikon/mooli (I used pink radish)
- Prepare Soy sauce (optional)
- Make ready Squash
- Prepare Dashi
- Prepare Shiitake mushroom
- Make ready Kombu seaweed
- Prepare Water (just enough to cover veggies)
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. Kenchinjiru is a clear soup with a lot of vegetables.
Instructions to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Prepare the Dashi stock by washing and then soaking the shiitake and kombu for at least an hour. Then heat for 15 minutes but don’t boil. If you taste it should already taste delicious. This is such an important part of the recipe and gives the umami taste.
- Cut the veg into similar sized pieces. This is important in zen cooking As it allows the veg to cook for the minimum amount of time and retain nutrients. Add a few squares of medium or firm tofu. You can use a soft tofu but add at the last minute or it will crumble.
- Simmer the veg in the Dashi until cooked. Only use just enough to cover the veg to help retain the nutrients of the vegetables. Don’t overcook, they should still have some bite. Add soy sauce to taste if using.
Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. Kenchinjiru is a clear soup with a lot of vegetables. This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for various gatherings in fall and winter. There is a lot of cutting involved, but it is quite easy and simple to make. Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱.
So that’s going to wrap this up with this special food kenchinjiru (shojin ryori) japanese veggie soup 🌱 recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
