Hi, I am Joana. Today, we’re going to prepare macrobiotic white miso cauliflower soup recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Macrobiotic White Miso Cauliflower Soup Recipe
Macrobiotic White Miso Cauliflower Soup is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Macrobiotic White Miso Cauliflower Soup is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook macrobiotic white miso cauliflower soup using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic White Miso Cauliflower Soup:
- Prepare 20 grams Burdock root
- Get 50 grams Onion
- Make ready 50 grams Carrot
- Make ready 100 grams Starchy root vegetables (taro root, potatoes, sweet potatoes)
- Get 100 grams Cauliflower
- Prepare 1 Dried shiitake mushroom
- Take 15 grams Dried daikon radish
- Take 1 tsp Vegetable oil
- Take 200 ml Water
- Take 1 tbsp White miso
- Make ready 1 tsp Shio-koji
- Take 150 ml Soy milk
- Get 1 Pepper (optional)
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.
So that is going to wrap this up with this distinctive dish macrobiotic white miso cauliflower soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
