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Carrot Ginger Miso Soup Recipe

Carrot Ginger Miso Soup Recipe
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★★★★★

5.2 from 25 reviews

A comforting and healthy Carrot Ginger Miso Soup featuring tender carrots, aromatic ginger, and savory white miso paste, simmered in kombu dashi stock. This flavorful Japanese-inspired soup is perfect for a light lunch or a soothing appetizer, garnished with scallions, roasted nori, and a hint of sesame oil and Japanese seven spice for an extra kick.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 450 grams (1 lb) carrot, thinly sliced
  • 1 inch ginger, grated
  • 4 cups kombu dashi stock (or vegetable stock)
  • 3 tablespoons white miso paste (shiro miso)
  • Salt & pepper, as needed

Garnish

  • 2 scallions, thinly sliced
  • 1 roasted nori sheet, cut into thin slivers
  • Nanami togarashi (Japanese seven spice chili pepper), to taste
  • Sesame oil, to taste

Instructions

  1. Sauté Vegetables: Heat oil over medium-high heat in a soup pot. Add diced onion, minced garlic, and thinly sliced carrots. Cook, stirring occasionally, until the onion is translucent and vegetables are fragrant, about 10 minutes.
  2. Add Ginger and Stock: Stir in grated ginger and pour in the kombu dashi stock (or vegetable stock). Mix well and bring the mixture to a boil. Once boiling, reduce heat to a simmer, cover the pot, and cook until the carrots are very tender, approximately 30 minutes.
  3. Puree Soup: Turn off the heat. Carefully puree the soup using an immersion blender directly in the pot, or transfer the soup in batches to a blender. Return the pureed soup to the pot if needed.
  4. Incorporate Miso Paste: In a small bowl, whisk together white miso paste and a ladleful of the hot soup until the miso is completely dissolved and smooth. Slowly stir this miso mixture back into the pot. Adjust seasoning with salt and pepper if necessary, but be cautious not to boil the soup after adding miso to preserve its flavor and probiotics.
  5. Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with thinly sliced scallions, roasted nori slivers, a sprinkle of nanami togarashi for a spicy kick, and a drizzle of sesame oil for extra aroma and depth of flavor. Serve immediately.

Notes

  • Note 1: Shiro miso (white miso) is milder and sweeter than other types of miso; however, you can use other types according to preference, but adjust quantity and seasoning accordingly.
  • Note 2: Roasted nori adds a smoky, oceanic flavor which complements the soup well; you can find it at most Asian grocery stores.
  • For a gluten-free version, ensure the miso and dashi stock are certified gluten-free.
  • This recipe can be vegan by using vegetable stock and ensuring miso paste is vegan-friendly.

Nutrition

Keywords: carrot soup, miso soup, ginger soup, vegan soup, Japanese soup, healthy soup, gluten-free soup

Find it online: https://www.sanacooks.com/carrot-ginger-miso-soup-recipe/