How to Prepare 🍮 Tasty Carrot and Daikon Miso Soup - vegan Recipes 🍮 by Elena Arzak

Steps Making Recipes Carrot and Daikon Miso Soup - vegan using 11 ingredients and 5 steps

Carrot and Daikon Miso Soup - vegan. - - If you're like quite a lot of us, you already know that you have to be eating more healthy. However, making a constructive change in your consuming habits does not imply which you could't make your favorite recipes anymore. With the renewed curiosity in wholesome cooking and consuming, there are many new and interesting ways to adapt your time-tested recipes to make them better for you- and you are able to do it without sacrificing a bit of flavor. It does not matter why you're altering your eating habits- for your well being or your appearance- making changes does not imply giving up all your favourite meals.

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

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 😋.

Carrot and Daikon Miso Soup - vegan -