Dinner

Carrot Ginger Miso Soup Recipe

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 gram (1 lb) carrot, 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, cut into thin slivers; Nanami togarashi (Japanese seven spice chili pepper), to taste; Sesame oil, to drizzle

ByElena Hart December 21, 2025December 21, 2025

Jump to Recipe

Introduction

This Carrot Ginger Miso Soup is a comforting and flavorful dish that combines the natural sweetness of carrots with the warming spice of ginger. Enhanced by miso paste and umami-rich kombu dashi, it’s perfect for a cozy meal any day of the week.

Three bowls of orange carrot ginger miso soup sit on a dark surface with a white marbled texture visible nearby. Each bowl is filled with smooth, bright orange soup topped with different garnishes: thin green onion slices, a sprinkle of red spice powder, some black sesame seeds, and dark green shredded seaweed. One bowl also has a round slice of light-colored ginger or root vegetable. The bowls are white with dark rims, arranged closely in a triangular shape. Next to the bowls are two white porcelain spoons resting on a red and white cloth. The overall look is warm and inviting, with colorful toppings contrasting the creamy soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil
1 onion, diced

4 cloves garlic, minced
450 grams (1 lb) carrot, thinly sliced

1 inch ginger, grated
4 cups kombu dashi stock (or vegetable stock)

3 tablespoons white miso paste (shiro miso)
Salt and pepper, as needed
2 scallions, thinly sliced

1 roasted nori, cut into thin slivers
Nanami togarashi (Japanese seven spice chili pepper), to taste
Sesame oil, for garnish

Instructions

Step 1: Heat oil over medium-high heat in a soup pot. Sauté onion, garlic, and carrot until the onion is translucent, about 10 minutes.
Step 2: Add grated ginger and kombu dashi stock. Mix well and bring to a boil. Reduce heat to a simmer, cover the pot, and cook until the carrot is very tender, about 30 minutes.
Step 3: Turn off the heat. Puree the soup using a blender or immersion blender. If using a blender, return the pureed soup to the pot.

Step 4: In a small bowl, whisk together the white miso paste and a ladle of the hot soup until the miso dissolves completely. Stir this mixture back into the soup pot. Season with salt and pepper as needed.
Step 5: Serve the soup hot in bowls. Garnish with scallions, nori slivers, a sprinkle of nanami togarashi, and a drizzle of sesame oil.

Tips & Variations

If you can’t find kombu dashi, vegetable stock works well and keeps the soup vegetarian.

Adjust the amount of ginger to your taste for a milder or spicier kick.
For a creamier texture, add a splash of coconut milk before pureeing the soup.
Use white miso paste to keep the soup light; red miso will add a stronger flavor if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling after adding miso, as high heat can reduce its flavor and probiotics.

How to Serve

Three black bowls filled with bright orange carrot ginger miso soup are placed on a white marbled surface. Each bowl has one visible layer of smooth, creamy soup topped with a sprinkling of red spice mix on one side, a few thin green scallion slices in the center, and some dark green seaweed strips arranged neatly to one side. A few drops of dark oil are drizzled over the top, creating thin lines on the soup's surface. To the right, two white ceramic spoons rest on a red and white striped cloth. A glass jar filled with the same red spice mix and a bottle with a dark label are partially visible in the background. The light highlights the glossy, silky texture of the soup and its toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso paste?

Yes, you can substitute white miso with red or yellow miso, but the flavor will be more intense. Start with less and adjust to taste.

Is kombu dashi necessary, or can I use plain vegetable broth?

Kombu dashi adds a distinct umami flavor characteristic of Japanese cuisine, but vegetable broth is a good substitute if you want a simpler version or prefer a vegetarian option.