Vegan Miso soup with carrot, potato and spring onion
Vegan Miso soup with carrot, potato and spring onion

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan miso soup with carrot, potato and spring onion. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan Miso soup with carrot, potato and spring onion is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vegan Miso soup with carrot, potato and spring onion is something which I’ve loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook vegan miso soup with carrot, potato and spring onion using 6 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Miso soup with carrot, potato and spring onion:
  1. Take 4 g Kombu soup stock powder
  2. Prepare 1 carrot
  3. Get 3 medium size potatoes
  4. Make ready 2 spring onions
  5. Prepare 2 Tbsp Red miso
  6. Take 4 cups water

Perfect to serve on a cold wintery day!. Add the diced carrots to the pan and briefly sauté before adding the vegetable stock and bringing to a boil. If you don't have white miso paste (shiro miso), you can also use red miso paste (aka miso) and combination miso paste (awase miso). Heat oil in heavy large saucepan over medium heat.

Steps to make Vegan Miso soup with carrot, potato and spring onion:
  1. Peel carrot and potatoes. Cut carrot about 1/4inch thickness. Cut potatoes into the same width and size of carrot pieces.
  2. Slice white part of spring onion into 3/4 inch size.(Diagonal cut) Slice green part of spring onion into 1/4inch size.
  3. In a small cooking pot, pour 4 cups of water and throw in carrot. Bring it to boil and cook carrot until soft with medium heat.
  4. When carrot is soft enough, add kombu stock powder(kombu-dashi) and potatoes.
  5. When potatoes became desired softness throw in white part of spring onions and quickly turn off heat right after.
  6. In a small bowl, take out 1 ladle full of soup from the pot and mix in miso in the bowl until it becomes luquidy paste. Then put back the paste into the pot. Stir gently. Taste and adjust the flavor. (When too salty add a little more boiling water.)
  7. Serve in a small soup bowl and sprinkle green part of onions.
  8. Note: Miso paste should not be boiled. When boiled, miso’s aroma and flavor will be reduced and the heat destroys health beneficial enzymes in miso.
  9. When re-heating the soup, use small heat. Instead of Komb soup stock powder(Kombu-dashi), you could use bonito fish stock powder(Katsuo-dashi)if you are not a vegan. Both stock powder can be found in Japanese/Korean/Chinese grocery.
  10. Serving example of "vegetarian" menu.

No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Add the miso to the soup, and using an immersion blender, puree the soup right in the pot. Add the sweet potato chunks and the miso paste, stirring until everything is coated in the miso. Add the stock and turn up the heat to bring the pan to the boil. Once it is bubbling, turn the heat.

So that is going to wrap this up for this exceptional food vegan miso soup with carrot, potato and spring onion recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!