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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, carrot and daikon miso soup - vegan. One of my favorites food recipes. This time, I will make it a 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 on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Carrot and Daikon Miso Soup - vegan is something which I’ve loved my entire life.

To get started with this particular recipe, we must 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:
  1. Prepare 1 tbsp sesame oil or neutral oil
  2. Prepare 3-4 Carrots, peeled and chopped
  3. Take 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. 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
  6. Make ready small piece of kombu
  7. Get enough water to cover the vegetables
  8. Make ready Ginger - about a 5cm chunk, peeled and grated
  9. Prepare 1-2 tbsp white miso paste
  10. Prepare 1-2 spring onions, finely chopped
  11. Make ready 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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