Recipe: Yummy Carrot and Daikon Miso Soup – vegan

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Before you jump to Carrot and Daikon Miso Soup – vegan recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

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If you might be looking for a quick snack, you can’t go drastically wrong with a whole grain one. A piece of whole wheat toast, for example is a great snack in the morning. Chips and crackers produced from whole grains can be fantastic for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain alternatives.

There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to carrot and daikon miso soup – vegan recipe. To make carrot and daikon miso soup – vegan you only need 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Carrot and Daikon Miso Soup – vegan:

  1. Get 1 tbsp of sesame oil or neutral oil.
  2. You need 3-4 of Carrots, peeled and chopped.
  3. Get of Daikon – i used about 1/3 of a big daikon, peeled and chopped.
  4. Prepare of Gobo root – also known as burdock root, peeled and chopped;.
  5. Get of 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.
  6. Get of small piece of kombu.
  7. Take of enough water to cover the vegetables.
  8. Prepare of Ginger – about a 5cm chunk, peeled and grated.
  9. Prepare 1-2 tbsp of white miso paste.
  10. Get 1-2 of spring onions, finely chopped.
  11. Get of some shichimi to serve – or salt, pepper and some chilli flakes.

Instructions to make Carrot and Daikon Miso Soup – vegan:

  1. To show how much veg i used – i didn’t use quite all this chunk of daikon..
  2. Heat the oil in a pan (with a lid for later). Sauté the carrot, daikon and gobo for about 10 mins..
  3. Add enough water to cover the vegetables + the kombu. Bring to boil and then simmer (with the lid on) until the veg are tender..
  4. Remove the kombu.Add the ginger and miso. Mix well..
  5. Serve with spring onion and shichimi sprinkled on top. Enjoy 😋.

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