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Carrot Ginger Miso Soup Recipe

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★★★★★

4.8 from 615 reviews

This Carrot Ginger Miso Soup is a comforting and flavorful Japanese-inspired dish combining the natural sweetness of carrots with the warming zest of ginger, enriched by umami-rich miso paste. Perfect as a light meal or starter, this soup is creamy, nutritious, and easy to prepare using stovetop sautéing and simmering techniques.

Ingredients

Scale

Soup Base

  • 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

Garnish

  • 2 scallions, thinly sliced
  • 1 roasted nori, cut into thin slivers
  • Nanami togarashi (Japanese seven spice chili pepper), to taste
  • Sesame oil, to drizzle

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of oil over medium-high heat in a soup pot. Add diced onion, minced garlic, and thinly sliced carrots. Sauté until the onion becomes translucent and the carrots soften slightly, approximately 10 minutes.
  2. Simmer Soup: Add grated ginger and 4 cups of kombu dashi stock or vegetable stock to the pot. Stir well and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook until the carrots are very tender, about 30 minutes.
  3. Puree Soup: Turn off the heat. Using an immersion blender or a countertop blender, carefully puree the soup until smooth. If using a standard blender, return the pureed soup back into the pot after blending.
  4. Add Miso Paste: In a small bowl, whisk together 3 tablespoons of white miso paste with a ladleful of the hot soup until smooth and fully dissolved. Stir this mixture back into the soup pot. Season with salt and pepper as needed.
  5. Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with thinly sliced scallions, roasted nori slivers, a sprinkle of nanami togarashi, and a light drizzle of sesame oil for added flavor.

Notes

  • Note 1: White miso paste is mild and adds a delicate umami flavor. Adjust the amount to taste depending on your preference for saltiness and fermentation intensity.
  • Note 2: Roasted nori adds a pleasant smoky sea-flavor and texture to the soup. It can be found at Asian grocery stores or online.
  • Use kombu dashi stock for an authentic umami base, or substitute with your favorite vegetable stock for a vegan-friendly option.
  • Nanami togarashi adds a spicy kick; adjust quantity according to your spice tolerance.

Keywords: Carrot soup, Ginger miso soup, Japanese soup, Vegan soup, Healthy soup, Umami soup, Homemade soup

Find it online: https://thefoodrecipe.com/carrot-ginger-miso-soup-recipe/