Vegan Miso soup with carrot, potato and spring onion
Vegan Miso soup with carrot, potato and spring onion

Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan miso soup with carrot, potato and spring onion. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Miso soup with carrot, potato and spring onion is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vegan Miso soup with carrot, potato and spring onion is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have vegan miso soup with carrot, potato and spring onion using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegan Miso soup with carrot, potato and spring onion:
  1. Make ready 4 g Kombu soup stock powder
  2. Take 1 carrot
  3. Make ready 3 medium size potatoes
  4. Get 2 spring onions
  5. Make ready 2 Tbsp Red miso
  6. Make ready 4 cups water
Instructions to make Vegan Miso soup with carrot, potato and spring onion:
  1. Peel carrot and potatoes. Cut carrot about 1/4inch thickness. Cut potatoes into the same width and size of carrot pieces.
  2. Slice white part of spring onion into 3/4 inch size.(Diagonal cut) Slice green part of spring onion into 1/4inch size.
  3. In a small cooking pot, pour 4 cups of water and throw in carrot. Bring it to boil and cook carrot until soft with medium heat.
  4. When carrot is soft enough, add kombu stock powder(kombu-dashi) and potatoes.
  5. When potatoes became desired softness throw in white part of spring onions and quickly turn off heat right after.
  6. In a small bowl, take out 1 ladle full of soup from the pot and mix in miso in the bowl until it becomes luquidy paste. Then put back the paste into the pot. Stir gently. Taste and adjust the flavor. (When too salty add a little more boiling water.)
  7. Serve in a small soup bowl and sprinkle green part of onions.
  8. Note: Miso paste should not be boiled. When boiled, miso’s aroma and flavor will be reduced and the heat destroys health beneficial enzymes in miso.
  9. When re-heating the soup, use small heat. Instead of Komb soup stock powder(Kombu-dashi), you could use bonito fish stock powder(Katsuo-dashi)if you are not a vegan. Both stock powder can be found in Japanese/Korean/Chinese grocery.
  10. Serving example of "vegetarian" menu.

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