Recipe of Super Quick Homemade Vegan Miso soup with carrot, potato and spring onion

Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Steps to Make Super Quick Homemade Vegan Miso soup with carrot, potato and spring onion. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegan Miso soup with carrot, potato and spring onion, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Miso soup with carrot, potato and spring onion delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan Miso soup with carrot, potato and spring onion is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few ingredients. You can cook Vegan Miso soup with carrot, potato and spring onion using 6 ingredients and 10 steps. Here is how you can achieve it.

Super easy vegan miso soup

Ingredients and spices that need to be Get to make Vegan Miso soup with carrot, potato and spring onion:

1. 4 g Kombu soup stock powder
2. 1 carrot
3. 3 medium size potatoes
4. 2 spring onions
5. 2 Tbsp Red miso
6. 4 cups water

Steps to make to make Vegan Miso soup with carrot, potato and spring onion

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.

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So that is going to wrap this up for this special food Step-by-Step Guide to Make Award-winning Vegan Miso soup with carrot, potato and spring onion. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!