tomato carrot miso milk soup
(1 rating)
Miso soup is one of Japanese food that people eat almost every day. But here in the US, it is not common so I want to share a little bit different miso soup hoping more people try at home. I think this is easier to eat, the taste is not too much miso flavored and more common ingredients for everyone are added. Please try if you have a chance to get miso paste!
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(1 rating)
yield
3 -4
prep time
15 Min
cook time
10 Min
Ingredients For tomato carrot miso milk soup
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2tomato (about 2.5 oz)
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1 cjulienne cut carrots
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1/2onion
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1 Tbspolive oil
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1 Tbspmiso paste
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1 1/4 cmilk
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8 slicebacon
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2egg, hard boiled
How To Make tomato carrot miso milk soup
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1Slice onion thinly. Peel each tomato and slice thinly. Chop boiled eggs.
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2Cook bacon in a skillet without oil until crisp and chop.
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3Put sliced onions, tomatoes, julienne carrots and olive oil in a blender. Blend until smooth.
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4Transfer to a saucepan and add miso paste and milk. Heat over medium low heat and simmer whisking to dissolve miso paste until miso paste is melted and smooth.
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5Pour the soup into each serving bowl, sprinkle bacon and eggs onto the soup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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