Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, carrot and daikon miso soup - vegan. One of my favorites food recipes. This time, 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’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Carrot and Daikon Miso Soup - vegan is something that I have loved my entire life.
To get started 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 it.
The ingredients needed to make Carrot and Daikon Miso Soup - vegan:
- Get 1 tbsp sesame oil or neutral oil
- Make ready 3-4 Carrots, peeled and chopped
- Make ready Daikon - i used about 1/3 of a big daikon, peeled and chopped
- Prepare Gobo root - also known as burdock root, peeled and chopped;
- 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
- Take small piece of kombu
- Prepare enough water to cover the vegetables
- Prepare Ginger - about a 5cm chunk, peeled and grated
- Take 1-2 tbsp white miso paste
- Get 1-2 spring onions, finely chopped
- Prepare some shichimi to serve - or salt, pepper and some chilli flakes
Steps to make Carrot and Daikon Miso Soup - vegan:
- To show how much veg i used - i didn’t use quite all this chunk of daikon.
- Heat the oil in a pan (with a lid for later). Sauté the carrot, daikon and gobo for about 10 mins.
- Add enough water to cover the vegetables + the kombu. Bring to boil and then simmer (with the lid on) until the veg are tender.
- Remove the kombu.Add the ginger and miso. Mix well.
- Serve with spring onion and shichimi sprinkled on top. Enjoy 😋
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