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