Easiest Way to Cook Yummy My Mother's Recipe for Kenchin-jiru

My Mother's Recipe for Kenchin-jiru. Cut the daikon and carrot into quarter rounds. Kenchin Jiru (soup) けんちん汁 Kenchin soup (a recipe taught by my mother) Chicken (This time I used the oil that has been roasted) Tofu Burdock (Gobou) Konjac. Kenchinjiru is a flavorful vegan soup created originally as a Buddhist temple cuisine (精進料理) with root vegetables and shiitake and kombu 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. 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 My Mother's Recipe for Kenchin-jiru using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of My Mother's Recipe for Kenchin-jiru

1. You need 100 grams of Sliced pork belly.
2. You need 1/2 of Daikon radish.
3. You need 4 of Taro root.
4. It's 1 of Carrot.
5. It's 1/2 of Burdock.
6. Prepare 1/2 of Konnyaku.
7. It's 1 small of block Tofu.
8. You need 1 slice of Aburaage.
9. You need 2 tbsp of Vegetable oil.
10. Prepare 1000 ml of Water for the dashi stock.
11. Prepare 1 tsp of Dashi stock granules.
12. Prepare 50 ml of Soy sauce.

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. Ingredients for Kenchinjiru depend on regions and families.

My Mother's Recipe for Kenchin-jiru instructions

1. Cut the daikon and carrot into quarter rounds. Scrape off the burdock skin, and cut diagonally into thin slices. Rub salt into the konnyaku, and cut into 2 cm cubes. Pour boiling water over the aburaage briefly to drain excess oil, cut into half, then into 5 cm strips. Peel the taro root and cut into 1 cm rounds. Rub with salt to remove the slime. Cut the pork into 2 cm slices..
2. Heat oil in a saucepan, and fry all of the chopped vegetables and pork except for the tofu. When everything is well-coated in oil, pour in the water for the dashi stock and bring to a boil. Cook over high heat, skim the scum from the surface, and turn down the heat to low. Once the vegetables have softened, add the soy sauce and dashi stock granules, and taste to adjust. Continue simmering over low heat..
3. When the vegetables in Step 2 have absorbed the flavour, add the tofu as you break it up roughly by hand. In our family, we cook on for a while after this point. When the tofu absorbs the taste thoroughly, turn off the heat..

My mother used to have a set of extra-large bowls just for kenchinjiru. Optionally sprinkle on a little sansho or black pepper. For authentic flavor you would want to stick to shiitake, though of course any recipe is just a starting point for you to experiment with! Mushrooms (enoki, oyster, chestnut), tofu (medium cut into squares), mushrooms, carrots, chinese cabbage, root veg or squash, seasonal green veg, daikon/mooli (i used pink radish), soy sauce (optional), squash, dashi, shiitake mushroom, kombu seaweed, water. Kenchin jiru (けんちん汁) is a Japanese soup that evolves from the Buddhist tradition with a strict rule to observe vegetarian in their diet.