Macrobiotic White Miso Cauliflower Soup
Macrobiotic White Miso Cauliflower Soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, macrobiotic white miso cauliflower soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic White Miso Cauliflower Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Macrobiotic White Miso Cauliflower Soup is something which I’ve loved my entire life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook macrobiotic white miso cauliflower soup using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Macrobiotic White Miso Cauliflower Soup:
  1. Get 20 grams Burdock root
  2. Make ready 50 grams Onion
  3. Get 50 grams Carrot
  4. Prepare 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. Prepare 1 tsp Vegetable oil
  9. Make ready 200 ml Water
  10. Make ready 1 tbsp White miso
  11. Make ready 1 tsp Shio-koji
  12. Make ready 150 ml Soy milk
  13. Make ready 1 Pepper (optional)

I had a little leftover cauliflower, so I added root vegetables to make a chunky ingredient-packed soup. You can use this soup to finish off leftovers. Don't pre-soak the dried shiitake mushroom or daikon radish. Macrobiotic White Miso Cauliflower Soup Hello everybody, it is Jim, welcome to our recipe page.

Instructions 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.

Don't pre-soak the dried shiitake mushroom or daikon radish. Macrobiotic White Miso Cauliflower Soup Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to make a special dish, macrobiotic white miso cauliflower soup. For mine, I will make it a bit unique. Macrobiotic White Miso Cauliflower Soup is one of the most well liked of current trending meals in the world.

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