Carrot Ginger Miso Soup
- 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
- 2 scallions, thinly sliced
- 1 roasted nori, cut into thin slivers (Note 2)
- nanami togarashi (Japanese seven spice chili pepper)
- 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 the 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 the 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.
- (1) You can also use red miso paste (aka miso) or combination miso paste (awase miso).
- (2) You can also snacking nori.
Another great recipe by https://vforveggy.com.