Name: Carrot Ginger Miso Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 2 tablespoons oil; 1 onion, diced; 4 cloves garlic, minced; 450 grams (1 lb) carrots, 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; 2 scallions, thinly sliced; 1 roasted nori sheet, cut into thin slivers; Nanami togarashi (Japanese seven spice chili pepper), to taste; Sesame oil, a drizzle

Jump to Recipe

If you have yet to meet the vibrant and comforting world of Carrot Ginger Miso Soup, get ready for a delightful experience that combines the earthy sweetness of carrots with the zing of fresh ginger and the deep umami richness of miso. This soup is not just a bowl of warmth; it is a celebration of simple ingredients coming together to create something soothing, nourishing, and packed with flavor. Whether you’re seeking a revitalizing appetizer or a light meal to enjoy any time of day, Carrot Ginger Miso Soup offers a luscious texture and a balance of savory and spicy notes that will keep you coming back for more.

Carrot Ginger Miso Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because it uses straightforward ingredients that each play an essential role in developing the soup’s character. From the sweetness and vibrant color of carrots to the savory depth brought by miso paste, every item on this list contributes to a well-rounded taste and inviting texture.

2 tablespoons oil: The perfect starting fat to sauté vegetables and bring out their natural flavors.
1 onion, diced: Adds a subtle sweetness and aromatic base to the soup’s flavor.
4 cloves garlic, minced: Infuses the soup with a fragrant warmth that complements the ginger.
450 grams (1 lb) carrot, thinly sliced: Provides natural sweetness and that beautiful, bright orange color.
1 inch ginger, grated: Delivers a spicy freshness and a gentle kick to keep things lively.
4 cups kombu dashi stock (or vegetable stock): The umami-rich liquid foundation that ties the soup together.
3 tablespoons white miso paste (shiro miso): The star ingredient that adds depth and a subtle salty tang.
Salt & pepper, as needed: Seasonal enhancers to bring out the soup’s natural flavors.
2 scallions, thinly sliced: For a crisp, fresh garnish that introduces a mild onion taste.
1 roasted nori, cut into thin slivers: Adds an interesting texture and a hint of seaweed umami.
Nanami togarashi (Japanese seven spice chili pepper): For an optional punch of spicy complexity.
Sesame oil: A few drops as a finishing touch to add a nutty aroma and richness.

How to Make Carrot Ginger Miso Soup

Step 1: Sauté the Aromatics and Carrots

Start by heating your oil over medium-high heat in a soup pot. Add the diced onion, minced garlic, and thinly sliced carrots. Cooking them together until the onion is translucent, about 10 minutes, allows the natural sweetness to develop and the garlic to mellow. This step lays down the flavorful base the soup needs for that full-bodied taste.

Step 2: Add Ginger and Stock, Then Simmer

Next, mix in the freshly grated ginger and pour in your kombu dashi or vegetable stock. Bring everything up to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the soup cook until the carrots become very tender, around 30 minutes. This slow simmering ensures the ginger infuses the broth and the carrots break down enough for a silky texture when blended.

Step 3: Puree the Soup

Once the carrots are beautifully softened, turn off the heat. Using either a blender or an immersion blender, puree the mixture until smooth and creamy. If you use a traditional blender, be sure to transfer the soup back to the pot afterward so you can proceed to the next crucial step with ease.

Step 4: Incorporate Miso Paste

In a small bowl, whisk together the white miso paste with a ladle of the warm soup until it dissolves completely. This technique prevents lumps and ensures the miso incorporates smoothly without boiling it, which can kill those beneficial probiotics found in miso. Fold this mixture back into the pot, then season with salt and pepper to taste. Your soup now has that signature umami-rich, comforting flavor.

Step 5: Serve and Garnish

Dish your Carrot Ginger Miso Soup into bowls while it’s hot. Garnish with thinly sliced scallions, slivers of roasted nori, a sprinkle of nanami togarashi for those who love a little heat, and finish with a few drops of fragrant sesame oil. These toppings add delightful textures and flavors that elevate each spoonful into an experience worth savoring.

How to Serve Carrot Ginger Miso Soup

Garnishes

The garnishes for this soup are more than just decoration; they add contrast and complexity. Scallions bring a fresh crunch and light bite, while roasted nori introduces a subtle seaweed essence that complements the miso base. A dash of nanami togarashi introduces warmth and spice, perfect for those chilly days, and sesame oil finishes things off with a heady aroma that makes every mouthful irresistible.

Side Dishes

Carrot Ginger Miso Soup pairs wonderfully with light, simple side dishes. Think of a crunchy cucumber salad with a sesame dressing or steamed edamame lightly salted to balance the richness of the soup. For a heartier meal, accompany with a bowl of steamed rice or a few pieces of grilled tofu glazed with soy sauce to soak up those flavors.

Creative Ways to Present

Presentation turns any meal into a special affair. Serve this soup in individual rustic bowls with small plates of assorted garnishes on the side, allowing guests to customize their bowls. Alternatively, drizzle meandering lines of chili oil or a sprinkle of toasted sesame seeds on top for an elegant, restaurant-style look. For gatherings, a large communal pot served with ladles invites everyone to savor the warmth together.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for 3 to 4 days. Just transfer it to an airtight container and you’re set for quick lunches or light dinners. To retain that vibrant carrot color and fresh ginger flavor, give it a stir before reheating.

Freezing

Carrot Ginger Miso Soup freezes well and can be stored for up to 2 months. Use freezer-safe containers, leaving some space at the top as the soup will expand when frozen. For the best texture, avoid adding garnishes before freezing; add them fresh when reheating.

Reheating

When reheating, warm the soup gently over low to medium heat, stirring occasionally to ensure it heats evenly without scorching. If the soup has thickened in the fridge or freezer, you can always add a splash of water or vegetable stock to bring it back to the perfect consistency. Avoid boiling once the miso is added to preserve its delicate flavors.

FAQs

Can I use a different type of miso paste?

Absolutely! While white miso paste is recommended for its mild sweetness, you can experiment with yellow or red miso for a deeper, more robust flavor. Just keep in mind that stronger misos may alter the soup’s delicate balance.

What can I use if I don’t have kombu dashi stock?

If kombu dashi is unavailable, vegetable stock is a great substitute that will keep the soup vegetarian-friendly while maintaining a savory base. You can also make a quick dashi by soaking dried kombu seaweed in water if you have it on hand.

Is this soup suitable for a vegan diet?

Yes, this Carrot Ginger Miso Soup is naturally vegan as long as you use a plant-based stock and avoid any animal-derived garnishes. It’s a nourishing, flavorful option for anyone following a vegan lifestyle.

Can I add other vegetables to this soup?

Definitely! Feel free to toss in diced potatoes or sweet potatoes to add heartiness, or even a handful of spinach toward the end of cooking for extra greens. Just be mindful to adjust cooking times to ensure everything is tender.

How spicy is the soup?

The base soup itself is mild and comforting, with ginger providing gentle warmth but no significant heat. The spice level can be customized with the addition of nanami togarashi garnish, so you control exactly how much kick you want.

Final Thoughts

Carrot Ginger Miso Soup is such a joy to make and savor, offering a delicious harmony of flavors that feels both nourishing and indulgent. It’s the ultimate example of how simple ingredients, treated with care, can elevate traditional dishes into memorable meals. I wholeheartedly encourage you to try this recipe soon — it might just become your new favorite way to brighten up any day with a spoonful of warmth and love.

Carrot Ginger Miso Soup Recipe

★★★★★

4.9 from 22 reviews

Author: Simon
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A comforting and nutritious Carrot Ginger Miso Soup, blending the natural sweetness of carrots with the warm spiciness of fresh ginger and the umami richness of white miso paste. This vegan and gluten-free soup is perfect for a cozy meal and packed with flavor and wholesome ingredients.

Instructions

Sauté aromatics: Heat oil over medium-high heat in a soup pot. Add diced onion, minced garlic, and thinly sliced carrots. Sauté, stirring occasionally, until the onion becomes translucent and the carrots begin to soften, about 10 minutes.
Add ginger and stock: Stir in the grated ginger and pour in the kombu dashi or vegetable stock. Mix well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let simmer until the carrots are very tender, approximately 30 minutes.
Puree the soup: Turn off the heat. Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender, puree until smooth, then return to the pot.
Add miso paste: In a small bowl, whisk together the white miso paste with a ladleful of the hot pureed soup until fully dissolved to prevent clumping. Gradually stir this miso mixture back into the soup pot. Season with salt and pepper to taste.
Garnish and serve: Ladle the hot soup into bowls. Garnish each serving with thinly sliced scallions, nori slivers, a sprinkle of nanami togarashi for a mild heat, and a light drizzle of sesame oil for enhanced aroma and flavor. Serve immediately.

Notes

For a stronger umami flavor, use kombu dashi stock, but vegetable stock works well as a substitute for a vegan option.
White miso paste (shiro miso) has a milder, sweeter taste compared to red miso; adjust according to preference.
Nanami togarashi adds a gentle spicy kick; omit or reduce it for less heat.
Roasted nori provides a subtle seaweed flavor and a contrasting texture as a garnish.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Sautéing and Simmering
Cuisine: Japanese