• Miwa

MISO CARROT SOUP










<MISO CARROT SOUP/ 味噌人参ポタージュ>

▶vegan


<Yield> 4-5 servings


<Prep time> 8 mins


<Cook time> 15-20 mins


<Ingredients>

carrot 2cups chopped

onion ½ cups chopped

tomato ¼ cups diced

white miso / yellow miso 2 tsp

soy milk 2 ½ cups

vegetable cube ½ cube

salt ½ tsp


<Directions>

1; Roughly chop the carrot and onion. Dice tomato.

To a pot, heat the olive oil over high heat, add carrot, onion . Sprinkle ½ tsp of salt then keep stirring until vegetables are wilt which should take you about 10 mins. Add tomato . Cook it for another 7mins or until all the vegetables are fork tender.


2; Add 2 ½ cups of soy milk and ½ vegetable cube. When the vegetable cube is dissolved, blitz up with the immersion blender. Add 2 tsp of miso paste by dissolving it. Adjust the taste with salt and black pepper. Ready to be enjoyed.



<Miwa’s tips> ※Watch more on YouTube!

1; If the soup is too thick or savory, add more milk to your liking. Also adjust the taste with salt before you serve it.


2; Use any milk you like.


3; I don’t recommend red miso for this recipe.


4; If you want to speed up the process, chop vegetable into small pieces. Make sure to caramelize the vegetables before adding any liquid.


5: Depending on the miso and bouillon cube you use, the sodium ratio will be needed to adjust.


<Storage time>

Keep it in the air-tight container in the fridge for 4 days.



2021/04/31 MIWA

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