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Carrot Miso Soup with Tofu and Fresh Ginger Recipe

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4.3 from 35 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Diet: Vegan

Description

A comforting and flavorful Carrot Miso Soup that combines the natural sweetness of carrots with the savory depth of miso paste. This easy-to-make soup is blended to a smooth consistency, optionally enriched with silken tofu for added protein, and garnished with scallions and cayenne pepper for a pleasant kick. Perfect for a light meal or appetizer, this vegan and vegetarian-friendly recipe is both nutritious and satisfying.

Ingredients

Sauté Base

  • 1 tablespoon sesame oil or 1/4 cup water (for water saute)
  • 2 – 2 1/2 lbs. carrots, peeled and chopped
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons fresh ginger, finely grated

Soup Liquid

  • 4 cups water or vegetable broth (vegetable paste with water can be used)
  • 1/4 cup (4 tablespoons) white miso paste

Optional Garnish and Add-ins

  • 2 – 4 oz. organic silken tofu, thin sliced into 1 inch pieces (optional)
  • Cayenne pepper, to taste
  • Scallions or chives, thinly sliced

Instructions

  1. Saute: In a large dutch oven or pot, heat the sesame oil over medium heat. Add diced onion and chopped carrots, sauté for about 5 minutes or until the onions are translucent. Then add minced garlic and grated ginger, and cook for an additional 1 minute to release their aromas.
  2. Simmer: Pour in the water or vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to low. Let it simmer for about 20 minutes, stirring occasionally, until the carrots become tender and easily pierced with a fork.
  3. Puree: Remove the pot from the heat and let the soup cool slightly. Stir in the white miso paste, then puree the soup until smooth. You can use an immersion blender directly in the pot or transfer the soup in batches to a food processor or regular blender.
  4. Finishing: Add more water if necessary to reach your desired consistency. Taste the soup and adjust seasoning by adding salt if needed (especially if you used water instead of vegetable broth). Enhance flavor with additional pepper, miso, or grated ginger according to preference.
  5. Serve: Ladle the hot soup into bowls. Top each serving with thin slices of silken tofu if using, a sprinkle of cayenne pepper for heat, and a garnish of freshly sliced scallions or chives. Serve immediately and enjoy!
  6. Store: Refrigerate any leftovers in an airtight container for up to 5–6 days. For longer storage, freeze the soup in suitable containers for up to 2–3 months. Thaw completely before reheating.

Notes

  • Using vegetable broth instead of water will enhance the flavor of the soup.
  • Adjust the amount of miso paste to your taste preference; start with less and add more as desired.
  • Silken tofu adds protein and creaminess but can be omitted for a lighter soup.
  • Be cautious with salt since miso paste is naturally salty.
  • You can substitute cayenne pepper garnish with black pepper or chili flakes for different heat levels.
  • For a nuttier flavor, consider toasting the sesame oil before sautéing the vegetables.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese

Find it online: https://kitchenloving.com/carrot-miso-soup-with-tofu-and-fresh-ginger-recipe/