Smooth Carrot-Miso Soup

Name: Smooth Carrot-Miso Soup (Nin jin Miso-shiru)
Cuisine: Japanese
Ingredients: 18 ounces (about 3 large) carrots, diced; 5 ounces diced onion (about ¼ cup); 3 ounces diced celery (about ¾ cup); 3 garlic cloves; 1 bay leaf; ¼ cup raw short-grain or medium-grain white rice; ¼ cup raw short-grain or medium-grain white rice; One 4-inch square kombu (kelp), soaked in 4 cups water for 1 hour; One 4-inch square kombu (kelp), soaked in 4 cups water for 1 hour; One 4-inch square kombu (kelp), soaked in 4 cups water for 1 hour; 3 to 4 tablespoons Saikyo miso (sweet white miso); 3 to 4 tablespoons Saikyo miso (sweet white miso); 1 cup unflavored soy milk or cow’s milk; 1 cup unflavored soy milk or cow’s milk; Cayenne pepper to taste; Eighteen ½-inch square croutons

Nin jin Miso-shiru

Preparation info

6
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

This is another version of creamy puréed vegetable miso soup. The bright orange color of this soup enlivens any meal.

Ingredients

18 ounces (about 3 large) carrots, diced
5 ounces diced onion (about

Asia
Japan
Soup
Vegetarian

Method

In a medium pot, combine all the diced vegetables, the garlic, bay leaf, rice, and kombu stock, and bring the mixture to a boil over medium heat. Reduce the heat to low, and cook, covered, until the vegetables and rice are soft, 30 to 35 minutes.

Remove the bay leaf, and discard it. In a food processor or blender, blend the mixture until smooth. At this point the soup base can be