Simple Way to Make Favorite Carrot and Daikon Miso Soup - vegan

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, carrot and daikon miso soup - vegan. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Carrot and Daikon Miso Soup - vegan is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Carrot and Daikon Miso Soup - vegan is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook carrot and daikon miso soup - vegan using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Carrot and Daikon Miso Soup - vegan:

1. Get 1 tbsp sesame oil or neutral oil
2. Get 3-4 Carrots, peeled and chopped
3. Make ready 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. Make ready enough water to cover the vegetables
8. Take Ginger - about a 5cm chunk, peeled and grated
9. Make ready 1-2 tbsp white miso paste
10. Take 1-2 spring onions, finely chopped
11. Get 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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