Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, macrobiotic white miso cauliflower soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Macrobiotic White Miso Cauliflower Soup is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Macrobiotic White Miso Cauliflower Soup is something which I’ve loved my entire life.
Let's try new soup recipe of cauliflower with delicious miso paste today! To be honest, I was surprised that cauliflower tastes really good with miso soup. I think that cauliflower matches so well with miso taste because it doesn't have grassy-smelling like a broccoli.
To get started with this particular recipe, we must prepare a few ingredients. You can cook macrobiotic white miso cauliflower soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic White Miso Cauliflower Soup:
- Prepare 20 grams Burdock root
- Prepare 50 grams Onion
- Make ready 50 grams Carrot
- Make ready 100 grams Starchy root vegetables (taro root, potatoes, sweet potatoes)
- Get 100 grams Cauliflower
- Take 1 Dried shiitake mushroom
- Get 15 grams Dried daikon radish
- Get 1 tsp Vegetable oil
- Get 200 ml Water
- Take 1 tbsp White miso
- Prepare 1 tsp Shio-koji
- Take 150 ml Soy milk
- Make ready 1 Pepper (optional)
For the cauliflower soup, heat the oil in a deep, heavy-based pan over a medium heat. This macrobiotic-inspired vegan cauliflower mash with millet is so delicious, and is a healthy alternative for mashed potatoes. Hiyashijiru is a chilled cucumber soup with a sesame miso broth from the Miyazaki region of Japan, perfect for a hot summer day! View top rated Macrobiotic miso soup recipes with ratings and reviews.
Instructions to make Macrobiotic White Miso Cauliflower Soup:
- Wash the dirt off the burdock root, and shave it (as if you're sharpening a pencil) into pretty thick shavings.
- Cut the onion into wedges, then cut each wedge into 4 pieces crosswise. Cut up the carrot roughly. Cut the cauliflower and starchy root vegetable into bite-sized pieces.
- Heat up the vegetable oil in a pan and stir fry the burdock root. Stir fry over medium heat slowly to bring out the sweetness of the burdock root. It will start to smell sweetly aromatic.
- Once the burdock root starts smelling nice, add the onion and stir fry. When the onion is translucent, add the carrot and continue stir frying.
- Add the rest of the ingredients - the cauliflower, starchy root vegetable, dried shiitake mushroom, dried daikon radish and 1 cup (200 ml) of water. Cover the pot with a lid and simmer.
- After simmering for about 15 minutes, add the white miso and shio-koji to taste. Add the soy milk last and heat. Be sure not to let it boil.
- You only need to rinse the dried shiitake mushroom. If you soak it in water, the flavors will leech out. Break the dried shiitake mushroom up with your hands before adding it to the pot.
Home » Recipes » Soups & Stews » Roasted Miso Cauliflower Mushroom Soup. A simple, flavourful and easy creamy soup made from caramelizing miso roasted cauliflower and mushrooms in the oven and then whizzing it in the blender. Thus, this soup was born out of frustration at being almost completely one-handed, a sore throat, and a head of cauliflower that was about to go to waste. Tsubi Miso Soup FREEZE DRIED, VEGAN INSTANT SOUP, LOW CARB NON-GMO GLUTEN FREE NO. This recipe for macrobiotic millet and vegetable soup hits the spot on a cool day and can be a one-pot meal with We often have soup for breakfast during the cooler months, and this makes an excellent savory breakfast option.
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