• Miwa



<MISO CARROT SOUP/ 味噌人参ポタージュ>


<Yield> 4-5 servings

<Prep time> 8 mins

<Cook time> 15-20 mins


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


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