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 time15 Min
cook time10 Min
Ingredients For tomato carrot miso milk soup
tomato (about 2.5 oz)
julienne cut carrots
1 1/4 c
egg, hard boiled
How To Make tomato carrot miso milk soup
Slice onion thinly. Peel each tomato and slice thinly. Chop boiled eggs.
Cook bacon in a skillet without oil until crisp and chop.
Put sliced onions, tomatoes, julienne carrots and olive oil in a blender. Blend until smooth.
Transfer 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.
Pour the soup into each serving bowl, sprinkle bacon and eggs onto the soup.
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