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We hope you got insight from reading it, now let’s go back to kenchinjiru (shojin ryori) japanese veggie soup 🌱 recipe. You can cook kenchinjiru (shojin ryori) japanese veggie soup 🌱 using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- You need Mushrooms (enoki, oyster, chestnut)
- Take Tofu (medium cut into squares)
- Prepare Mushrooms
- Get Carrots
- Take Chinese cabbage
- You need Root veg or squash
- You need Seasonal green veg
- Prepare Daikon/mooli (I used pink radish)
- Take Soy sauce (optional)
- You need Squash
- Get Dashi
- Provide Shiitake mushroom
- Provide Kombu seaweed
- Use Water (just enough to cover veggies)
Instructions to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- 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.
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