Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, macrobiotic white miso cauliflower soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Macrobiotic White Miso Cauliflower Soup is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Macrobiotic White Miso Cauliflower Soup is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have macrobiotic white miso cauliflower soup using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Macrobiotic White Miso Cauliflower Soup:
- Make ready 20 grams Burdock root
- Make ready 50 grams Onion
- Prepare 50 grams Carrot
- Make ready 100 grams Starchy root vegetables (taro root, potatoes, sweet potatoes)
- Make ready 100 grams Cauliflower
- Make ready 1 Dried shiitake mushroom
- Get 15 grams Dried daikon radish
- Make ready 1 tsp Vegetable oil
- Prepare 200 ml Water
- Take 1 tbsp White miso
- Make ready 1 tsp Shio-koji
- Make ready 150 ml Soy milk
- Make ready 1 Pepper (optional)
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. Home » Recipes » Soups & Stews » Roasted Miso Cauliflower Mushroom Soup.
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.
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. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Making miso soup at home is one of the simplest and most satisfying ways to treat yourself during the frigid winter months. For restaurant-style miso, use red miso made from soybeans.
So that’s going to wrap it up with this exceptional food macrobiotic white miso cauliflower soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
