Winter is a great time to enjoy hearty soup, but hearty soup doesn’t necessarily call for heavy cream to make it look creamy and inviting. You can create creamy and rich looking soup with miso paste. Today, I am going to share a very simple recipe for carrot ginger miso soup.
White or Red Miso Paste?
I have tried making this soup with both white miso paste, and red miso paste. I prefer the version with white miso paste, but you are free to experiment and decide for yourself 🙂 This carrot ginger miso soup recipe is vegan friendly, but not necessarily gluten-free. You must carefully check the ingredients listed on your miso paste packaging to confirm that it is indeed gluten-free.
- 2 tablespoon oil
- 1 onion, diced
- 4 cloves garlic, minced
- 450 gram (1 lb) carrot, thinly sliced
- 1 inch ginger, grated
- 4 cups kombu dashi stock (or vegetables stock)
- 3 tablespoon white miso paste
- salt & pepper, as needed
- 2 scallions, thinly sliced
- 1 nori, cut into thin slivers
- nanami togarashi
- sesame oil
- Heat oil over medium high heat in a soup pot. Sauté onion, garlic, and carrot until onion is translucent. About 10 minutes.
- Add ginger and kombu dashi stock. Mix well and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until carrot is very tender. About 30 minutes.
- Turn off the heat. Puree the soup in a blender, or with an immersion blender. If using a blender, return pureed soup back into the soup pot.
- In a small bowl, whisk together white miso paste and a ladle of the soup until the miso paste is fully dissolve. Return this mixture back into soup pot. Add salt and pepper if needed.
- Serve the soup hot in soup bowls. Garnish each bowl with some scallions, nori, nanami togarashi, and sesame oil.