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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, carrot and daikon miso soup - vegan. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Carrot and Daikon Miso Soup - vegan is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Carrot and Daikon Miso Soup - vegan is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Get 3-4 Carrots, peeled and chopped
  3. Prepare 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. Make ready small piece of kombu
  7. Get enough water to cover the vegetables
  8. Take Ginger - about a 5cm chunk, peeled and grated
  9. Make ready 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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