Miso Carrot Soup with Furikake (So Quick!)
Servings: 4 4-6 servings
Calories: 274kcal
Equipment
- 1 larger soup pot bigger than a 3qt.
Ingredients
- 1 lb carrots 12-16 oz, 4-6 medium-large carrots
- 12 oz celeriac 2 small or 1 medium, see notes for sub idea
- 1 small red onion can sub yellow or white onion
- 1 large garlic clove smashed
- 6 tbsp white miso 6-8 tbsp, 5oz, see notes
- 1/4 cup mirin see notes for subs
- 2 tbsp toasted sesame oil can sub with hot sesame oil
- 4 tbsp furikake seasoning store bought or make my recipe for Furikake Seasoning
- 4 cups water
Instructions
- Roughly chop 1 lb carrots , 12 oz celeriac, 1 small red onion, and smash 1 large garlic clove.
- Place all ingredients into soup pot and add 4 cups water. Bring to boil, reduce heat and simmer, covered for approximately 15 minutes, until all veg are soft.
- This step is optional, but I like to use a potato masher to smash the vegetables roughly, so that some pieces can be left to add texture to soup after pureeing.
- Once you've smashed (or not) the vegetables, use an immersion blender (or food processor-see notes) to puree the soup to desired consistency. It is entirely up to you whether you prefer a velvety smooth texture or a smooth texture with some small pieces of vegetable to add texture.
- Stir the 6 tbsp white miso, 1/4 cup mirin, and 2 tbsp toasted sesame oil into the pureed soup. Taste and adjust by adding more of any of these ingredients. See notes. If soup feels too thick for your liking, stir in a bit more water to loosen it up.
- Serve with a tablespoon of the 4 tbsp furikake seasoning sprinkled over each of four servings. Depending on the exact size of your veg and whether you weigh them or not, you may find this makes more like 6 lunch size servings.
Notes
Celeriac- a.k.a. celery root, tastes very similar to celery, with a starchier, milder flavor. This root vegetable may be less common at your grocer or less common in your fridge, and if you aren't interested in hunting it down, feel free to use 12 ounces more of carrots, additional onion, and garlic (as well as ginger root and/or celery can be added). This gives you options, though I love the celeriac flavor in this recipe.
Miso- be sure and use white miso (milder than darker miso). Stir in 6 tablespoons to start, and add another 1-2 tbsp as you see fit. As with other miso soup recipes I've researched, it is very typical to include over 1/4 cup of miso in soups. It lends a wonderfully rich and savory flavor unlike any other spice or ingredient. And yet, that said, it is salty, and you may find you prefer slightly less than specified. Taste testing is important here. I found I needed more than 4 tbsp to get that umami miso flavor to come through.
Mirin- this is a Japanese sweet wine and adds wonderful flavor. If you do not have, don't want to buy or cannot find, you can sub with an equal amount of dry sherry, sweet marsala, dry white wine, rice vinegar, or even cooking wine. If you do, add 2 tsps white sugar as well, to create the same flavor as mirin.
Pureeing soup- I used a food processor instead of a high speed blender because this soup is not very watery. An immersion blender would also work great.
Nutrition
Calories: 274kcal | Carbohydrates: 36g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 1241mg | Potassium: 752mg | Fiber: 8g | Sugar: 13g | Vitamin C: 16mg | Calcium: 181mg | Iron: 3mg | Magnesium: 76mg | Net Carbohydrates: 28g