Velvety soup full of Japanese umami
Miso and dashi round out this velvety soup, coating the mouth with deep umami flavours. 5 ingredients (+ oil, salt and water).
Recipe
Serves: 2 big bowls | Time: 30-35 min
Ingredients
- 1 tbsp olive oil
- 2 onions
- 2 garlic cloves
- 4 large carrots (or 5 medium)
- 500ml dashi stock (~2 cups | 3g dashi powder) – Replace with chicken or vegetable stock as needed
- 1/4 cup miso (preferably white miso)
Method
- Dice onion, garlic and rough chop carrots (the smaller the carrots the quicker they will cook).
- In a saucepan on medium heat, sauté onion in olive oil until translucent (about 2min) (picture 1). Season with a pinch of salt.
- Add garlic and sauté until fragrant (approx. 20sc.).
- Add carrots and dashi. Add extra water to ensure carrots are fully covered in liquid if needed (picture 2).
- Bring to a boil and boil for 10min or until the carrots are soft.
- Blend the mix. Add a bit of water if needed, return to the saucepan.
- In a bowl dilute 1/4 cup of miso in 1/4 cup of hot water. This will ensure the miso dissolves well in the soup (picture 3).
- Mix diluted miso into the soup. Taste and adjust seasoning. For a thicker consistency you can cook the soup a bit longer. For a thinner soup add more water.
- Enjoy!
Substitutions
I highlight here the core that makes the soul of the dish and suggest possible substitutions to adapt the soup to your preferences, diet and ingredients available to you.
Core: Miso.
Substitutions: Change the main vegetable and/or the broth.
| Recipe components | Possible substitutions* |
| Dashi | • Chicken broth • Vegetable broth |
| Carrots | • Squash (butternut, pumpkin, etc.) • Parsnip • Sweet potato |
Country
Japan
Japan
The Global Homecook 