tomato carrot miso milk soup
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!
prep time
15 Min
cook time
10 Min
method
---
yield
3-4 serving(s)
Ingredients
- 2 - tomato (about 2.5 oz)
- 1 cup julienne cut carrots
- 1/2 - onion
- 1 tablespoon olive oil
- 1 tablespoon miso paste
- 1 1/4 cups milk
- 8 slices bacon
- 2 - egg, hard boiled
How To Make tomato carrot miso milk soup
-
Step 1Slice onion thinly. Peel each tomato and slice thinly. Chop boiled eggs.
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Step 2Cook bacon in a skillet without oil until crisp and chop.
-
Step 3Put sliced onions, tomatoes, julienne carrots and olive oil in a blender. Blend until smooth.
-
Step 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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Step 5Pour the soup into each serving bowl, sprinkle bacon and eggs onto the soup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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