Carrot Ginger Miso Soup

5.0 from 40 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: Japanese

Diets: Vegan

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Ingredients

• 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 vegetable stock)
• 3 tablespoon white miso paste (shiro miso) (Note 1)
• salt & pepper, as needed
• Garnish
• 2 scallions, thinly sliced
• 1 roasted nori, cut into thin slivers (Note 2)
• nanami togarashi (Japanese seven spice chili pepper)
• sesame oil

Instructions

1. Heat oil over medium-high heat in a soup pot. Sauté onion, garlic, and carrot until onion is translucent. About 10 minutes.
2. Add ginger and kombu dashi stock. Mix well and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until the carrot is very tender. About 30 minutes.
3. 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.
4. 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 the soup pot. Add salt and pepper if needed.
5. Serve the soup hot in soup bowls. Garnish each bowl with some scallions, nori, nanami togarashi, and sesame oil.

Notes

• (1) You can also use red miso paste (aka miso) or combination miso paste (awase miso).
• (2) You can also snacking nori.