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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 Healthy Eating Doesn’t Have To Be Difficult.
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As you can see, it’s not difficult to begin incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to carrot and daikon miso soup – vegan recipe. You can have carrot and daikon miso soup – vegan using 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to cook Carrot and Daikon Miso Soup – vegan:
- Take 1 tbsp of sesame oil or neutral oil.
- You need 3-4 of Carrots, peeled and chopped.
- Get of Daikon – i used about 1/3 of a big daikon, peeled and chopped.
- Use of Gobo root – also known as burdock root, peeled and chopped;.
- 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.
- Use of small piece of kombu.
- Prepare of enough water to cover the vegetables.
- Provide of Ginger – about a 5cm chunk, peeled and grated.
- Take 1-2 tbsp of white miso paste.
- Prepare 1-2 of spring onions, finely chopped.
- Provide of some shichimi to serve – or salt, pepper and some chilli flakes.
Instructions to make Carrot and Daikon Miso Soup – vegan:
- To show how much veg i used – i didn’t use quite all this chunk of daikon..
- Heat the oil in a pan (with a lid for later). Sauté the carrot, daikon and gobo for about 10 mins..
- Add enough water to cover the vegetables + the kombu. Bring to boil and then simmer (with the lid on) until the veg are tender..
- Remove the kombu.Add the ginger and miso. Mix well..
- Serve with spring onion and shichimi sprinkled on top. Enjoy 😋.
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