Steps to Prepare Ultimate Monk’s Vegan Soup ‘Kenchin-jiru’

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

1. Get 1-2 teaspoons Sesame Oil
2. Get 1/2 Carrot
3. Take 5 cm Daikon (White Radish)
4. Take 4-5 Satoimo (small Taros) *OR 1 large Potato
5. Get 10 cm Gobo (Burdock Root) *optional
6. Prepare 1 pinch Salt
7. Get 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. Take 1 sheet Abura-age (Fried Thin Tofu)
11. Get 3 & 1/2 cups Water
12. Prepare 1 Spring Onion *finely shopped
13. Get 10 cm Kombu (Kelp)
14. Prepare <Stock>
15. Make ready 4-5 Dried Shiitake
16. Get *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.

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