Mom’s Recipe Kenchinjiru (Japanese Vegetable Soup) Recipe

Mom’s Recipe Kenchinjiru (Japanese Vegetable Soup) Recipe – We will make Japan style soup that contains a lot of vegetables. Kenchin-jiru was a dish without meat or fish that is made for the Buddhist monk. We’ll be sauteing the vegetables with the oil and then cooking with bonito broth and dried shiitake mushrooms.

“Gudakusan-jiru “

In Japan, ‘ Gudakusan-jiru, ‘ or soup-a soup that warms like wonton soup, tonjiru soup and dangojiru known thanks to it tastes good and can warm the body. Recently many households in Japan who created soup with ingredients and the taste of his own choices.

The phrase ‘ ichiju-issai ‘ is used to describe a very simple dish that consists of a bowl of soup, one side dish and rice. In the Edo period, the phrase is used to encourage people to live simply.

But with today’s lifestyle, there are many people who eat unhealthy food. However, because it was too busy cooking ‘ ichiju-sansai ‘ or the ideal meal consists of soup and three side dishes became difficult. Therefore lah ‘ ichiju-issai ‘ with a lot of vegetables soup could be the choice for a nutritious and satisfying meal.

I N G R E D I E N T S:

  • 6 cups vegetarian dashi
  • 1/4 daikon, cut into cubes
  • 1 carrot, cut into rangiri
  • 3 shiitake mushrooms, soaked
  • 1/2 gobo, peeled and sliced
  • 4 satoimo, peeled
  • Soy sauce, to taste
  • Sea salt, to taste

Method:

  1. This is based on a Buddhist vegetarian recipe and can either be made with miso, or with soy sauce and salt. My mother always made a version with pork and miso, but recently I’ve taken to this vegan version because you can really taste all the wonderful vegetables. Richness comes from the intense flavors of the gobo (burdock) and shiitake mushrooms and the creamy sato-imo. This hearty soup is more like a stew, and can be considered a meal unto itself when served with rice and pickles.

  2. Cut vegetables into a variety of pleasing shapes, as noted to the left. Soak the gobo in cold water to prevent discoloration and to remove bitterness. Simmer the gobo and daikon in 6 cups of dashi for 15 minutes. Add the remainder of the ingredients and simmer for another 10 minutes, or until tender. Season with soy sauce and sea salt to taste, or add four tablespoons of country miso.

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