Tomato Carrot Miso Milk Soup

Hidemi Walsh

By
@Hidemi

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!

Rating:
★★★★★ 1 vote
Serves:
3-4
Prep:
15 Min
Cook:
10 Min

Ingredients

2
tomato (about 2.5 oz)
1 c
julienne cut carrots
1/2
onion
1 Tbsp
olive oil
1 Tbsp
miso paste
1 1/4 c
milk
8 slice
bacon
2
egg, hard boiled

Step-By-Step

1Slice onion thinly. Peel each tomato and slice thinly. Chop boiled eggs.
2Cook bacon in a skillet without oil until crisp and chop.
3Put sliced onions, tomatoes, julienne carrots and olive oil in a blender. Blend until smooth.
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.
5Pour the soup into each serving bowl, sprinkle bacon and eggs onto the soup.

About this Recipe

Course/Dish: Other Soups
Other Tag: Healthy
Hashtags: #Carrot, #Tomato, #miso