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The ingredients needed to cook Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Take Mushrooms (enoki, oyster, chestnut)
- You need Tofu (medium cut into squares)
- You need Mushrooms
- Use Carrots
- Use Chinese cabbage
- Get Root veg or squash
- Get Seasonal green veg
- Use Daikon/mooli (I used pink radish)
- Use Soy sauce (optional)
- Use Squash
- Use Dashi
- Use Shiitake mushroom
- You need Kombu seaweed
- Prepare Water (just enough to cover veggies)
Steps 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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