Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, carrot and daikon miso soup - vegan. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Carrot and Daikon Miso Soup - vegan is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Carrot and Daikon Miso Soup - vegan is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have carrot and daikon miso soup - vegan using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Carrot and Daikon Miso Soup - vegan:
- Make ready 1 tbsp sesame oil or neutral oil
- Prepare 3-4 Carrots, peeled and chopped
- Take Daikon - i used about 1/3 of a big daikon, peeled and chopped
- Take Gobo root - also known as burdock root, peeled and chopped;
- 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
- Prepare small piece of kombu
- Take enough water to cover the vegetables
- Get Ginger - about a 5cm chunk, peeled and grated
- Get 1-2 tbsp white miso paste
- Prepare 1-2 spring onions, finely chopped
- Take some shichimi to serve - or salt, pepper and some chilli flakes
Instructions 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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