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Carrot Ginger Miso Soup Recipe

Carrot Ginger Miso Soup Recipe
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★★★★★

4.8 from 15 reviews

A comforting and flavorful Carrot Ginger Miso Soup that combines the natural sweetness of carrots with the warming spice of fresh ginger and the rich umami of white miso paste. This vegan soup is perfect as a starter or a light meal, garnished with scallions, roasted nori, and a hint of sesame oil for an authentic Japanese touch.

Ingredients

Scale

Sauce and Stock

  • 4 cups kombu dashi stock (or vegetable stock)
  • 3 tablespoons white miso paste (shiro miso)
  • salt & pepper, as needed

Vegetables and Aromatics

  • 450 grams (1 lb) carrots, thinly sliced
  • 1 inch ginger, grated
  • 1 onion, diced
  • 4 cloves garlic, minced

Other

  • 2 tablespoons oil

Garnish

  • 2 scallions, thinly sliced
  • 1 roasted nori, cut into thin slivers
  • nanami togarashi (Japanese seven spice chili pepper)
  • sesame oil

Instructions

  1. Sauté aromatics and carrots: Heat oil over medium-high heat in a soup pot. Add diced onion, minced garlic, and thinly sliced carrots. Sauté until the onion becomes translucent and the carrots start to soften, about 10 minutes.
  2. Add ginger and stock: Stir in the grated ginger, then pour in the kombu dashi stock (or vegetable stock). Bring the mixture to a boil.
  3. Simmer until tender: Reduce heat to low, cover the pot, and let the soup simmer for about 30 minutes until the carrots are very tender.
  4. Blend the soup: Turn off the heat. Use an immersion blender to puree the soup until smooth, or carefully transfer the soup to a blender and puree, then return it to the pot.
  5. Incorporate miso paste: In a small bowl, whisk together the white miso paste with a ladle of the hot soup until smooth and fully dissolved. Then stir this mixture back into the soup pot. Season with salt and pepper to taste.
  6. Serve and garnish: Ladle the hot soup into bowls and garnish each serving with sliced scallions, roasted nori slivers, a sprinkle of nanami togarashi, and a drizzle of sesame oil for added depth and flavor.

Notes

  • Note 1: White miso paste (shiro miso) has a mild, sweet flavor. Adjust the quantity to taste depending on your preference.
  • Note 2: Roasted nori adds a subtle seaweed flavor and texture contrast to the soup.
  • You can substitute kombu dashi stock with a good quality vegetable stock for a vegetarian version.
  • Be careful not to boil the soup after adding miso paste, as high heat can diminish its delicate flavor and beneficial enzymes.

Nutrition

Keywords: Carrot Ginger Miso Soup, Vegan Japanese Soup, Easy Miso Soup Recipe, Healthy Soup, Plant-Based Soup

Find it online: https://tastemadebyclara.com/carrot-ginger-miso-soup-recipe/