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.

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. 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. Japanese Vegetable Soup (Kenchinjiru) is quite filling but has very low calories. You can cook Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 using 14 ingredients and 3 steps. Here is how you cook that.

Ingredients of Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

It's of Mushrooms (enoki, oyster, chestnut).
Prepare of Tofu (medium cut into squares).
It's of Mushrooms.
You need of Carrots.
It's of Chinese cabbage.
Prepare of Root veg or squash.
Prepare of Seasonal green veg.
It's of Daikon/mooli (I used pink radish).
It's of Soy sauce (optional).
Prepare of Squash.
Prepare of Dashi.
Prepare of Shiitake mushroom.
You need of Kombu seaweed.
You need of Water (just enough to cover veggies).

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. 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.

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 instructions

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..

There is a lot of cutting involved, but it is quite easy and simple to make. Shojin ryori is a vegetarian Buddhist cuisine, and rikyu-jiru is one of its most well known soups. Japanese Rich Vegetable Miso Soup, Zen Buddhist Cuisine for Vegan in Japan (Shojin Ryori) 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. Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱.