Macrobiotic White Miso Cauliflower Soup
Macrobiotic White Miso Cauliflower Soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, macrobiotic white miso cauliflower soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Macrobiotic White Miso Cauliflower Soup is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Macrobiotic White Miso Cauliflower Soup is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. 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:
  1. Take 20 grams Burdock root
  2. Prepare 50 grams Onion
  3. Get 50 grams Carrot
  4. Make ready 100 grams Starchy root vegetables (taro root, potatoes, sweet potatoes)
  5. Prepare 100 grams Cauliflower
  6. Take 1 Dried shiitake mushroom
  7. Make ready 15 grams Dried daikon radish
  8. Get 1 tsp Vegetable oil
  9. Take 200 ml Water
  10. Take 1 tbsp White miso
  11. Prepare 1 tsp Shio-koji
  12. Get 150 ml Soy milk
  13. Get 1 Pepper (optional)
Steps to make Macrobiotic White Miso Cauliflower Soup:
  1. Wash the dirt off the burdock root, and shave it (as if you're sharpening a pencil) into pretty thick shavings.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 exceptional food macrobiotic white miso cauliflower soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!