How to Cook Yummy Carrot and Daikon Miso Soup – vegan

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Carrot and Daikon Miso Soup - vegan

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We hope you got benefit from reading it, now let’s go back to carrot and daikon miso soup – vegan recipe. You can have carrot and daikon miso soup – vegan using 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to prepare Carrot and Daikon Miso Soup – vegan:

  1. You need of sesame oil or neutral oil.
  2. Take of Carrots, peeled and chopped.
  3. Get of Daikon – i used about 1/3 of a big daikon, peeled and chopped.
  4. Take of Gobo root – also known as burdock root, peeled and chopped;.
  5. Take 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. You need of small piece of kombu.
  7. Provide of enough water to cover the vegetables.
  8. Prepare of Ginger – about a 5cm chunk, peeled and grated.
  9. Get of white miso paste.
  10. You need of spring onions, finely chopped.
  11. Prepare of 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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