Recipe: Yummy Carrot and Daikon Miso Soup - vegan

Carrot and Daikon Miso Soup - vegan. Great recipe for Carrot and Daikon Miso Soup - vegan. This is kind of a simple, vegan version of Tonjiru 🐷. so probably tastes nothing like the real thing 😁 But it does taste good. It's more of a winter soup but restorative whatever the season.

Bring to a boil, then reduce to a simmer. Remove the lid and bring the soup to a boil. Add tofu cubes and wakame and wait until the soup boils again, then quickly turn off the heat. You can cook Carrot and Daikon Miso Soup - vegan using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Carrot and Daikon Miso Soup - vegan

1. Prepare 1 tbsp of sesame oil or neutral oil.
2. Prepare 3-4 of Carrots, peeled and chopped.
3. You need of Daikon - i used about 1/3 of a big daikon, peeled and chopped.
4. You need of Gobo root - also known as burdock root, peeled and chopped;.
5. You need 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. Prepare 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. You need 1-2 tbsp of white miso paste.
10. You need 1-2 of spring onions, finely chopped.
11. It's of some shichimi to serve - or salt, pepper and some chilli flakes.

As winter presses on, soups and stews are top-of-mind. This vegetarian soup stars the detoxifying daikon radish, a winter vegetable that looks just like a large, white carrot. Bring to a gentle simmer (adjust heat to avoid boiling). For the soup, you will need oil, onion, garlic, carrot, ginger, salt, pepper, Japanese kombu dashi (or vegetable stock), and white miso.

Carrot and Daikon Miso Soup - vegan step by step

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 😋.

If you don't have white miso paste (shiro miso) , you can also use red miso paste (aka miso) and combination miso paste (awase miso). This creamy miso carrot soup is a perfect healthy vegan soup that I know you're going to love! You'll find a lot of carrots involved in this recipe, but carrots are typically cheap and easily accessible. Despite being a vegetarian soup, it is full of flavors from all the vegetables and dashi. There are crunchy root vegetables like gobo, daikon, and carrot, and soft and tender satoimo (taro).

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