Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, carrot and daikon miso soup - vegan. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Carrot and Daikon Miso Soup - vegan is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Carrot and Daikon Miso Soup - vegan is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- 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
- Make ready 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
- Make ready small piece of kombu
- Make ready enough water to cover the vegetables
- Take Ginger - about a 5cm chunk, peeled and grated
- Get 1-2 tbsp white miso paste
- Get 1-2 spring onions, finely chopped
- Take 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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