Recipe: Perfect Carrot and Daikon Miso Soup – vegan

  • 1 min read
  • Jul 23, 2020

Carrot and Daikon Miso Soup – vegan.

You can have Carrot and Daikon Miso Soup – vegan using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Carrot and Daikon Miso Soup – vegan

  1. It’s 1 tbsp of sesame oil or neutral oil.
  2. It’s 3-4 of Carrots, peeled and chopped.
  3. Prepare of Daikon – i used about 1/3 of a big daikon, peeled and chopped.
  4. It’s of Gobo root – also known as burdock root, peeled and chopped;.
  5. Prepare of it discolours within milliseconds so peel then put in water with a tsp of cider vinegar. When you’re ready, slice it into matchsticks or shave as if you’re sharpening a pencil.
  6. You need of small piece of kombu.
  7. It’s of enough water to cover the vegetables.
  8. You need of Ginger – about a 5cm chunk, peeled and grated.
  9. It’s 1-2 tbsp of white miso paste.
  10. It’s 1-2 of spring onions, finely chopped.
  11. It’s of some shichimi to serve – or salt, pepper and some chilli flakes.

Carrot and Daikon Miso Soup – vegan instructions

  1. To show how much veg i used – i didn’t use quite all this chunk of daikon..
  2. Heat the oil in a pan (with a lid for later). Sauté the carrot, daikon and gobo for about 10 mins..
  3. Add enough water to cover the vegetables + the kombu. Bring to boil and then simmer (with the lid on) until the veg are tender..
  4. Remove the kombu.Add the ginger and miso. Mix well..
  5. Serve with spring onion and shichimi sprinkled on top. Enjoy 😋.

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