Recipe: Appetizing 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.

To prepare this version of miso soup, you will need a Japanese daikon and about one pound of carrot. If you cannot find Japanese daikon, you can also use Korean daikon. My other must haves include onion, tofu, and wakame. You can have 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. It's 1 tbsp of sesame oil or neutral oil.
2. Prepare 3-4 of Carrots, peeled and chopped.
3. Prepare 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. Prepare 1-2 of spring onions, finely chopped.
11. You need of some shichimi to serve - or salt, pepper and some chilli flakes.

For garnish, I highly recommend adding thinly sliced scallions. While it's usually served together with a salad as part of an appetizer in the US, miso soup comes with rice as part of a main meal in Japan. In a large stock pot or saucepan, heat oil over medium heat. You'll find a lot of carrots involved in this recipe, but carrots are typically cheap and easily accessible.

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 😋.

Carrot Ginger Miso Soup Winter is a great time to enjoy hearty soup, but hearty soup doesn't necessarily call for heavy cream to make it look creamy and inviting. You can create a creamy and rich looking soup with miso paste, like this very simple recipe for carrot ginger miso soup. 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). Lastly, shiitake mushrooms and tofu suck up all the flavors from the soup and you get to enjoy the delicate flavors as you bite into them.

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