Japanese Vegan Soup (Kenchinjiru)

Name: Japanese Vegan Soup (Kenchinjiru)
Yield: 4 servings
Ingredients: 200 g taros or potatoes; 100 g carrot; 100 g daikon raddish; 100 g gobo; 1 stick green onion; 1 sheet konnyaku; 1 tofu; 1 tbsp sesame oil; 1000 mL komb kelp dashi soup stock; 3 tbsp Sake; 2 tbsp soy sauce

Mogco Tokyo @harakiricafe

Tokyo, Japan

Kenchin-jiru is a sort of Buddhist cuisine, Japanese vegetarian or vegan cuisine based on Buddhism. It's soy flavoured Kombu kelp-based soup with many vegetables for ingredients including root vegetables. Basically, no animal-derived foods are used in this soup. However, some people add chicken or pork.
#Japanese #vegetable #easy #soy sauuce

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Ingredients

30 mins

4 servings

200 g taros or potatoes
100 g carrot
100 g daikon raddish
100 g gobo
1 stick green onion
1 sheet konnyaku
1 tofu
1 tbsp sesame oil
1000 mL komb kelp dashi soup stock
3 tbsp Sake
2 tbsp soy sauce

Cooking Instructions

1

Cut the carrot and the daikon radish into 5 mm thick quarter slice.
2

Peel the taro skin and cut into bite-size chunks.
3

Wash the gobo to remove the soil and cut it into random chunks.
4

Cut the green onion into small pieces.
5

Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
6

Cut the tofu into dices.
7

Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
8

Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
9

Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.