Carrot and Daikon Miso Soup - vegan
Carrot and Daikon Miso Soup - vegan

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, carrot and daikon miso soup - vegan. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Carrot and Daikon Miso Soup - vegan is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Carrot and Daikon Miso Soup - vegan is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have carrot and daikon miso soup - vegan using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Carrot and Daikon Miso Soup - vegan:
  1. Make ready 1 tbsp sesame oil or neutral oil
  2. Get 3-4 Carrots, peeled and chopped
  3. Get Daikon - i used about 1/3 of a big daikon, peeled and chopped
  4. Make ready Gobo root - also known as burdock root, peeled and chopped;
  5. Make ready 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. Get small piece of kombu
  7. Prepare enough water to cover the vegetables
  8. Get Ginger - about a 5cm chunk, peeled and grated
  9. Make ready 1-2 tbsp white miso paste
  10. Get 1-2 spring onions, finely chopped
  11. Get some shichimi to serve - or salt, pepper and some chilli flakes
Instructions to make Carrot and Daikon Miso Soup - vegan:
  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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