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

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We hope you got insight from reading it, now let’s go back to carrot and daikon miso soup - vegan recipe. To cook carrot and daikon miso soup - vegan you only need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Carrot and Daikon Miso Soup - vegan:
  1. Provide 1 tbsp sesame oil or neutral oil
  2. Prepare 3-4 Carrots, peeled and chopped
  3. Provide Daikon - i used about 1/3 of a big daikon, peeled and chopped
  4. Take 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. Use small piece of kombu
  7. You need enough water to cover the vegetables
  8. Prepare Ginger - about a 5cm chunk, peeled and grated
  9. Get 1-2 tbsp white miso paste
  10. Provide 1-2 spring onions, finely chopped
  11. Take some shichimi to serve - or salt, pepper and some chilli flakes
Steps 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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