Kenchinjiru is a heartwarming Japanese vegetable soup that is considered part of the traditional vegan Buddhist temple cuisine known as shōjin ryōri. Its name is derived from Kencho, the Zen Buddhist temple, Kencho-ji, in Kamakura. Although many different vegetables can be used to make kenchinjiru, you will usually find a base of Japanese root vegetables.
This special kenchinjiru includes six different ingredients: tofu, gobo (burdock root), lotus root, green onion, carrot, and roasted sesame seeds, which add a range of texture from the smooth tofu to the crunchy root vegetables. The ingredients are stir-fried with sesame oil to bring out their flavor and richness, and slowly simmered in an umami-rich dashi (stock) to create a deeply traditional, old-fashioned taste.
Suggested uses:Pour the contents into a bowl, add 160ml of boiling water and stir well. It will be ready in about 1 minute. You can also combine one package with 150g of uncooked rice and a pinch of salt and cook with water in your rice cooker to make takikomi gohan.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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