Recipe: Miso Carrot Soup
Simple Ingredients Given a Boost with Tasty Japanese Miso.
Carrot and miso are a great pairing, the sweetness of carrot balancing the salty miso. For most people, carrot soup is not the most exciting dinner option, but by adding the burst of miso it rises from a bland everyday soup to a sticky salty Japanese delight.
Parmesan and Miso
Parmesan cheese pairs very well with miso, coming together to produce a salty, umami-rich flavour bomb. If you are in the mood for something more filling and with an extra burst of crunch, then top this soup with homemade panfried parmesan croutons.
Keep it light and carb-free
For the lighter option garnish soup nicely with a dash of sesame oil, black sesame seeds and chopped spring onions.
Miso Carrot Soup
Easy and flavorsome carrot soup with an Asian influence from miso, spring onion and sesame seeds. Crusty parmesan croutons make a great paring to the umami miso flavour.
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Servings: 4 - 6
Ingredients
- 1 white onion chopped fine
- 4 garlic cloves crushed
- 1 tsp dried chilli flakes
- 1 large knob ginger minced
- Salt
- 500 gm carrots chopped into small chunks
- 3 tbsp white miso
- 1- litre vegetable stock
- Squeeze lemon juice
- 1 spring onion chopped fine
- Sesame Oil and black sesame seeds for garnish
Parmesan Cheese Croutons
- 50 g white bread crusts removed, cut into cubes
- 1 tablespoon extra virgin olive oil
- 1 rounded tablespoon finely grated Parmesan Parmigiano Reggiano
- 1 clove garlic crushed
- Sea salt flakes
Instructions
- Fry onions in a little oil until soft. Add ginger, garlic and chilli flakes, cook gently for a few more minutes until soft.
- Next, add chopped carrots and cook over medium heat for 5 minutes.
- Add vegetable stock, bring to the boil then cover and simmer for 20 minutes.
- Meanwhile make the parmesan croutons id using them: Heat a frying pan with olive oil and toss bread and garlic around until golden brown. Gather bread together and sprinkle with parmesan cheese. Stir to combine and cook further until cheese has melted onto croutons. Sprinkle with a little sea salt flakes. Set aside.
- Blend soup until smooth.
- Place miso in a small bowl and add a splash of boiling water. Using a whisk blend miso into the carrot soup and heat through for 2 minutes.
- Divide into bowls.
- Garnish with spring onion, a dash of sesame oil and sprinkle with black sesame seeds or parmesan croutons.
