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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, carrot and daikon miso soup - vegan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Carrot and Daikon Miso Soup - vegan is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Carrot and Daikon Miso Soup - vegan is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Get 1 tbsp sesame oil or neutral oil
  2. Take 3-4 Carrots, peeled and chopped
  3. Get Daikon - i used about 1/3 of a big daikon, peeled and chopped
  4. Prepare 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. Prepare Ginger - about a 5cm chunk, peeled and grated
  9. Take 1-2 tbsp white miso paste
  10. Take 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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