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We hope you got insight 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 cook Carrot and Daikon Miso Soup – vegan:
- Prepare 1 tbsp of sesame oil or neutral oil.
- You need 3-4 of Carrots, peeled and chopped.
- Take of Daikon – i used about 1/3 of a big daikon, peeled and chopped.
- Provide of Gobo root – also known as burdock root, peeled and chopped;.
- You need 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.
- Provide of small piece of kombu.
- Prepare of enough water to cover the vegetables.
- Prepare of Ginger – about a 5cm chunk, peeled and grated.
- Take 1-2 tbsp of white miso paste.
- Prepare 1-2 of spring onions, finely chopped.
- Get of some shichimi to serve – or salt, pepper and some chilli flakes.
Steps to make Carrot and Daikon Miso Soup – vegan:
- 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 😋.
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