I have shared my recipe ‘Monk’s Vegan Soup’ that is called ‘Kenchin-jiru’ in Japan. ‘Kenchin-jiru’ is 100% plant-based soup. It is full of flavours as a variety of ingredients are added. This is a ‘Kenchin-jiru’ inspired rice bowl dish. Please use many different Vegetables and Asian Mushrooms, and Abura-age (Fried Thin Tofu) is essential for this dish.
1 teaspoon Sesame Oil
1 cupful Vegetables *cut into thin strips and slices
*Note: Today I used Carrot, Shiitake, Enoki and Bok Choy. Other suggestions include Shimeji, Daikon, Wombok, Spring Onion, Snow Peas, Spinach, etc.
Salt & Ground Chilli OR White Pepper
1/2 Abura-age (Fried Thin Tofu) *cut into small pieces
1 serving Cooked Rice *warmed
1/2 cup Water
1/4 teaspoon Kombu (Kelp) Dashi Powder
1 tablespoon Soy Sauce
1/2 to 1 tablespoon Mirin
1/2 tablespoon Potato Starch OR Corn Starch
- Combine all the sauce ingredients in a small bowl. Alter the amount to suit your taste.
- Heat Sesame Oil in a frying pan, cook Vegetables. It takes longer time to cook some Vegetables. Please cook them accordingly. Lightly season with Salt & Ground Chilli OR White Pepper.
- Add Abura-age, stir the sauce well and add it to the pan. Stir well until the sauce thickens and all ingredients are softly cooked. Half fill a bowl with warm Cooked Rice and cover it with the mixture.