Recipe: Appetizing Vegan Miso soup with carrot, potato and spring onion

Vegan Miso soup with carrot, potato and spring onion. Bring it to boil and cook carrot until soft with medium heat. 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.

I tried this way and it was much much better than earlier version. How to cook carrot ginger miso soup? Whether you decide to use kombu dashi or vegetable stock, the step-by-step is the same: Heat oil over medium-high heat in a soup pot. You can have Vegan Miso soup with carrot, potato and spring onion using 6 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegan Miso soup with carrot, potato and spring onion

1. It's 4 g of Kombu soup stock powder.
2. You need 1 of carrot.
3. You need 3 of medium size potatoes.
4. Prepare 2 of spring onions.
5. You need 2 Tbsp of Red miso.
6. Prepare 4 cups of water.

Sauté onion, garlic, and carrot until onion is translucent. Add ginger and kombu dashi stock. Celebrate spring with this light & fresh Vegan Spring Minestrone Soup! Featuring beautiful seasonal produce, white beans, and fresh dill in a flavorful miso-enhanced broth.

Vegan Miso soup with carrot, potato and spring onion step by step

1. Peel carrot and potatoes. Cut carrot about 1/4inch thickness. Cut potatoes into the same width and size of carrot pieces..
2. Slice white part of spring onion into 3/4 inch size.(Diagonal cut) Slice green part of spring onion into 1/4inch size..
3. In a small cooking pot, pour 4 cups of water and throw in carrot. Bring it to boil and cook carrot until soft with medium heat..
4. When carrot is soft enough, add kombu stock powder(kombu-dashi) and potatoes..
5. When potatoes became desired softness throw in white part of spring onions and quickly turn off heat right after..
6. In a small bowl, take out 1 ladle full of soup from the pot and mix in miso in the bowl until it becomes luquidy paste. Then put back the paste into the pot. Stir gently. Taste and adjust the flavor. (When too salty add a little more boiling water.).
7. Serve in a small soup bowl and sprinkle green part of onions..
8. Note: Miso paste should not be boiled. When boiled, miso’s aroma and flavor will be reduced and the heat destroys health beneficial enzymes in miso..
9. When re-heating the soup, use small heat. Instead of Komb soup stock powder(Kombu-dashi), you could use bonito fish stock powder(Katsuo-dashi)if you are not a vegan. Both stock powder can be found in Japanese/Korean/Chinese grocery..
10. Serving example of "vegetarian" menu..

This Spring Minestrone soup is a lovely way to bridge the gap between chilly winter and blossoming springtime. Everyone can make it, even those who doesn't cook. If you're a celiac or trying to avoid gluten, use rice noodles, gluten free pasta or rice instead of the wheat noodles, or just remove the pasta, the soup will. Tsubi Soup is a Vegan Premium Instant Soup from Japan. No MSG, artificial colors, flavors or preservatives, Non GMO and Gluten Free.

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