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.
Ingredients
Scale
Main 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
Garnishes
- 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
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
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 120 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Carrot Ginger Miso Soup, Vegan Soup, Japanese Soup, Healthy Soup, Miso Soup, Comfort Food, Gluten Free Soup, Easy Soup Recipe
