Step-by-Step Guide to Prepare Homemade Carrot and Daikon Miso Soup - vegan

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The ingredients needed to make Carrot and Daikon Miso Soup - vegan:

1. Take 1 tbsp sesame oil or neutral oil
2. Get 3-4 Carrots, peeled and chopped
3. Get Daikon - i used about 1/3 of a big daikon, peeled and chopped
4. Make ready Gobo root - also known as burdock root, peeled and chopped;
5. Get 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
6. Get small piece of kombu
7. Prepare enough water to cover the vegetables
8. Take Ginger - about a 5cm chunk, peeled and grated
9. Take 1-2 tbsp white miso paste
10. Make ready 1-2 spring onions, finely chopped
11. Get some shichimi to serve - or salt, pepper and some chilli flakes

Steps to make Carrot and Daikon Miso Soup - vegan:

1. To show how much veg i used - i didn’t use quite all this chunk of daikon.
2. Heat the oil in a pan (with a lid for later). Sauté the carrot, daikon and gobo for about 10 mins.
3. Add enough water to cover the vegetables + the kombu. Bring to boil and then simmer (with the lid on) until the veg are tender.
4. Remove the kombu.Add the ginger and miso. Mix well.
5. Serve with spring onion and shichimi sprinkled on top. Enjoy 😋

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