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