Carrot and Daikon Miso Soup - vegan.
You can have Carrot and Daikon Miso Soup - vegan using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Carrot and Daikon Miso Soup - vegan
- You need 1 tbsp of sesame oil or neutral oil.
- It's 3-4 of Carrots, peeled and chopped.
- It's of Daikon - i used about 1/3 of a big daikon, peeled and chopped.
- Prepare of Gobo root - also known as burdock root, peeled and chopped;.
- Prepare of 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.
- You need of small piece of kombu.
- You need of enough water to cover the vegetables.
- You need of Ginger - about a 5cm chunk, peeled and grated.
- Prepare 1-2 tbsp of white miso paste.
- Prepare 1-2 of spring onions, finely chopped.
- It's of some shichimi to serve - or salt, pepper and some chilli flakes.
Carrot and Daikon Miso Soup - vegan step by step
- 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 😋.