Recipe: Perfect Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱. Shojin Ryori refers to Japanese Buddhist temple cooking and it's naturally plant-based and vegan. The food is so simple and beautiful with a strong focus on local, seasonal and organic veg. Minimising waste is important and typically all of the plant is eaten.

It's good for you too!) Kenchinjiru traditionally is vegan, but I've seen many recipes that use. By using our services, you agree to our Cookie Policy and Terms of Service. Shojin Ryori refers to Japanese Buddhist temple cooking and it's naturally plant-based and vegan. You can cook Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱

1. Prepare of Mushrooms (enoki, oyster, chestnut).
2. It's of Tofu (medium cut into squares).
3. It's of Mushrooms.
4. It's of Carrots.
5. You need of Chinese cabbage.
6. It's of Root veg or squash.
7. You need of Seasonal green veg.
8. Prepare of Daikon/mooli (I used pink radish).
9. It's of Soy sauce (optional).
10. It's of Squash.
11. It's of Dashi.
12. You need of Shiitake mushroom.
13. You need of Kombu seaweed.
14. You need of Water (just enough to cover veggies).

The food is so simple and beautiful with a strong focus on local, seasonal and organic veg. Minimising waste is important and typically all of the plant is eaten. Kenchinjiru (けんちん汁) is a hearty plant-based soup that's loaded with vegetables, mushrooms, and tofu. There are a couple of creation myths behind this dish, but the most common one is that Kenchinjiru was a type of Shōjin Ryōri created by monks at the Zen Buddhist temple Kenchō-ji (建長寺).

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 step by step

1. 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..
2. 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..
3. 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..

Shojin Ryori refers to Japanese Buddhist temple cooking and it's naturally plant-based and vegan. The food is so simple and beautiful with a strong focus on local, seasonal and organic veg. Minimising waste is important and typically all of. Made with no onion and no garlic, this soup is our way of remembering the art of zazen and the principles of Shojin-Ryori in the Eiheiji Temple. Enjoy our vegan SouperChef Special, the Kenchinjiru (Japanese Zen Vegetable Nabe)!

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