Monk’s Vegan Soup ‘Kenchin-jiru’
This soup is called ‘Kenchin-jiru’ in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Root vegetables are the main ingredients and Gobō (Burdock Root) is the key ingredient, but it’s too hard to find where I live. Let’s forget Gobō…
Monk’s Vegan Soup ‘Kenchin-jiru’
This soup is called ‘Kenchin-jiru’ in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Root vegetables are the main ingredients and Gobō (Burdock Root) is the key ingredient, but it’s too hard to find where I live. Let’s forget Gobō…
Cooking Instructions
- 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.
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