There was a post on Zen in Moonpointer and it led to the talk of Shojin Ryori Cuisine! After viewing the beautiful photos of this cuisine at Moonpointer, I was real hungry! I wanted Shojin Ryori Cuisine! So I decide to make something like what was in the Photo – White Miso Soup with Tofu (I think). Well, I don’t have white miso at that moment, so what I did was to replace it with white fermented beancurd and added wakame seaweed instead of using kelps, for a real quick one.
Ok, you may ask what is Shojin Ryori Cuisine? Well, Shojin Ryori Cuisine is a Japanese Vegetarian Cuisine (Vegan, in fact) which originated in Zen Temples around 13th century in Japan. Now, it is rarely found even in Japan but if you want to have to experience what Zen Food is like , there is one and only one place in Singapore that serves this cuisine - Enso Kitchen, which isn’t a restaurant nor temple but a mobile food ‘experience’. They make use of the premises of a resident restaurant which is closed on Sunday to serve lunch. I guess you need reservation and check their website for more info.
Preparation: 3 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 1 teaspoon wakame seaweed
° 1 slice ginger
° 3 cubes preserved tofu or white fermented beancurd, mashed
° 500ml water
° few roasted sesame seeds
° ¼ teaspoon freshly chopped spring onion or fresh coriander leave(optional)
Method
1. Place the ginger, wakame seaweed, water in a pot and bring to a boil.
2. Stir in the mashed preserved tofu and add it. Mix well.
3. Transfer to a bowl. Garnish with sesame seeds and spring onions or coriander leave.
4. Serve hot.
Ok, you may ask what is Shojin Ryori Cuisine? Well, Shojin Ryori Cuisine is a Japanese Vegetarian Cuisine (Vegan, in fact) which originated in Zen Temples around 13th century in Japan. Now, it is rarely found even in Japan but if you want to have to experience what Zen Food is like , there is one and only one place in Singapore that serves this cuisine - Enso Kitchen, which isn’t a restaurant nor temple but a mobile food ‘experience’. They make use of the premises of a resident restaurant which is closed on Sunday to serve lunch. I guess you need reservation and check their website for more info.
Preparation: 3 mins, Cooking time: 5 mins
Ingredients (serves 2)
° 1 teaspoon wakame seaweed
° 1 slice ginger
° 3 cubes preserved tofu or white fermented beancurd, mashed
° 500ml water
° few roasted sesame seeds
° ¼ teaspoon freshly chopped spring onion or fresh coriander leave(optional)
Method
1. Place the ginger, wakame seaweed, water in a pot and bring to a boil.
2. Stir in the mashed preserved tofu and add it. Mix well.
3. Transfer to a bowl. Garnish with sesame seeds and spring onions or coriander leave.
4. Serve hot.
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