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

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, carrot and daikon miso soup - vegan. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Carrot and Daikon Miso Soup - vegan is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Carrot and Daikon Miso Soup - vegan is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. 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:
  1. Get 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. Get Gobo root - also known as burdock root, peeled and chopped;
  5. Get 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. Take small piece of kombu
  7. Get enough water to cover the vegetables
  8. Take 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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