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Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, kenchinjiru (shojin ryori) japanese veggie soup 🌱. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 is something which I’ve loved my entire life. They are fine and they look fantastic.

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.

To get started with this recipe, we must first prepare a few ingredients. You can cook kenchinjiru (shojin ryori) japanese veggie soup 🌱 using 14 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:

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

Root vegetables and tofu are sautéed and cooked in flavoured dashi broth. It is quite filling but you don't need to worry about the calories. If you are on a diet, this is one of the best homemade vegetable soup recipes I would recommend to you. It took me a long time to decide that I liked tofu and this is probably not a dish for a newbie to tofu, but I really love it.

Instructions to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:

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.

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. 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.

So that’s going to wrap this up with this special food kenchinjiru (shojin ryori) japanese veggie soup 🌱 recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!