Carrot Ginger Miso Soup

Ingredients

• 2 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, minced
• 450 gram (1 lb) carrot, thinly sliced
• 1 inch ginger, grated

Carrot Ginger Miso Soup

• 4 cups kombu dashi stock (or vegetables stock)
• 3 tablespoon white miso paste
• salt & pepper, as needed

Garnish

• 2 scallions, thinly sliced
• 1 nori, cut into thin slivers
• nanami togarashi
• sesame oil

Instructions

1. Heat oil over medium high heat in a soup pot. Sauté onion, garlic, and carrot until onion is translucent. About 10 minutes.
2. Add ginger and kombu dashi stock. Mix well and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until carrot is very tender. About 30 minutes.
3. Turn off the heat. Puree the soup in a blender, or with an immersion blender. If using a blender, return pureed soup back into the soup pot.
4. In a small bowl, whisk together white miso paste and a ladle of the soup until the miso paste is fully dissolve. Return this mixture back into soup pot. Add salt and pepper if needed.

Source Blog https://vforveggy.com/carrot-ginger-miso-soup.html

Share this post