Yummy Vegan Miso soup with carrot, potato and spring onion Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Vegan Miso soup with carrot, potato and spring onion. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Vegan Miso soup with carrot, potato and spring onion as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner you should try this Vegan Miso soup with carrot, potato and spring onion recipe. This Vegan Miso soup with carrot, potato and spring onion make for a tasty summer dinner that you can make it easy. The Vegan Miso soup with carrot, potato and spring onion recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Vegan Miso soup with carrot, potato and spring onion recipe.

Vegan Miso soup with carrot, potato and spring onion.

Before preparing the dish, I have done some research on how to make Vegan Miso soup with carrot, potato and spring onion easily with yummy taste. You can cook Vegan Miso soup with carrot, potato and spring onion using 6 ingredients and 10 steps. Here is how you achieve that.

Perfect Vegan Miso soup with carrot, potato and spring onion Recipe Ingredients

1. You need 4 g of Kombu soup stock powder.
2. It's 1 of carrot.
3. It's 3 of medium size potatoes.
4. It's 2 of spring onions.
5. You need 2 Tbsp of Red miso.
6. Prepare 4 cups of water.

How to make Vegan Miso soup with carrot, potato and spring onion step by step

1. Peel carrot and potatoes. Cut carrot about 1/4inch thickness. Cut potatoes into the same width and size of carrot pieces..
2. Slice white part of spring onion into 3/4 inch size.(Diagonal cut) Slice green part of spring onion into 1/4inch size..
3. In a small cooking pot, pour 4 cups of water and throw in carrot. Bring it to boil and cook carrot until soft with medium heat..
4. When carrot is soft enough, add kombu stock powder(kombu-dashi) and potatoes..
5. When potatoes became desired softness throw in white part of spring onions and quickly turn off heat right after..
6. In a small bowl, take out 1 ladle full of soup from the pot and mix in miso in the bowl until it becomes luquidy paste. Then put back the paste into the pot. Stir gently. Taste and adjust the flavor. (When too salty add a little more boiling water.).
7. Serve in a small soup bowl and sprinkle green part of onions..
8. Note: Miso paste should not be boiled. When boiled, miso’s aroma and flavor will be reduced and the heat destroys health beneficial enzymes in miso..
9. When re-heating the soup, use small heat. Instead of Komb soup stock powder(Kombu-dashi), you could use bonito fish stock powder(Katsuo-dashi)if you are not a vegan. Both stock powder can be found in Japanese/Korean/Chinese grocery..
10. Serving example of "vegetarian" menu..