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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive 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 popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Carrot and Daikon Miso Soup - vegan is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook carrot and daikon miso soup - vegan using 11 ingredients and 5 steps. Here is how you cook it.

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