Recipe: Tasty Carrot and Daikon Miso Soup - vegan

Carrot and Daikon Miso Soup - vegan.

You can cook Carrot and Daikon Miso Soup - vegan using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Carrot and Daikon Miso Soup - vegan

1. Prepare 1 tbsp of sesame oil or neutral oil.
2. You need 3-4 of Carrots, peeled and chopped.
3. It’s of Daikon - i used about 1/3 of a big daikon, peeled and chopped.
4. It’s of Gobo root - also known as burdock root, peeled and chopped;.
5. It’s 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.
6. It’s of small piece of kombu.
7. You need of enough water to cover the vegetables.
8. Prepare of Ginger - about a 5cm chunk, peeled and grated.
9. It’s 1-2 tbsp of white miso paste.
10. You need 1-2 of spring onions, finely chopped.
11. It’s of some shichimi to serve - or salt, pepper and some chilli flakes.

Carrot and Daikon Miso Soup - vegan step by step

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 😋.