Easiest Way to Prepare Appetizing Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

Easiest Way to Prepare Appetizing Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 Delicious, fresh and tasty.

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱. 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. Kenchinjiru (けんちん汁) is a Vegan Japanese Soup recipe that's made with a plant-based shiitake and konbu dashi stock.

While most Japanese cooking requires fish-base stock "dashi", this soup uses kombu and shiitake mushrooms to flavor the soup.

Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories.

Japanese Vegetable Soup (Kenchinjiru) was originally a Buddhist dish that is vegetarian.

You can have Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

1. Prepare of Mushrooms (enoki, oyster, chestnut).

2. Prepare of Tofu (medium cut into squares).

3. You need of Mushrooms.

4. Prepare of Carrots.

5. It’s of Chinese cabbage.

6. It’s of Root veg or squash.

7. It’s of Seasonal green veg.

8. You need of Daikon/mooli (I used pink radish).

9. It’s of Soy sauce (optional).

10. Prepare of Squash.

11. You need of Dashi.

12. Prepare of Shiitake mushroom.

13. Prepare of Kombu seaweed.

14. You need of Water (just enough to cover veggies).

Root vegetables and tofu are sautéed and cooked in flavoured dashi broth.

This classic Japanese soup is hearty yet low in calories, full of fiber, and just all around good for The name kenchinjiru (けんちん汁）derives from the Zen Buddhist temple where it was first made (or so it's Since kenchinjiru is a shojin ryouri or temple cuisine dish, the basic version given here is vegan.

Sesame tofu with wasabi, vegetable tempura, handmade buckwheat noodles, more. >Shojin ryori is the traditional dining style of Buddhist monks in Japan, and grew widespread in popularity with the spread of Zen.

Read "Shojin Ryori A Japanese Vegetarian Cookbook" by Danny Chu available from Rakuten Kobo. · Matsutake Soup (suimono) is a classic Japanese autumn soup with fragrant seasonal matsutake mushrooms, tofu and mitsuba herb in clear dashi broth.

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 step by step

1. 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..

2. 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..

3. 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..

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱.

Shojin Ryori refers to Japanese Buddhist temple cooking and it's naturally plant-based and vegan.

The food is so simple and beautiful with a strong focus on local, seasonal and organic veg.

Kenchinjiru is a clear soup with a lot of vegetables.

This meatless but hearty hot soup is a great dish in Ingredients for Kenchinjiru depend on regions and families.