Tomato Carrot Miso Milk Soup

1
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

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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

How to Make Tomato Carrot Miso Milk Soup

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.

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About Tomato Carrot Miso Milk Soup

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




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