Recipe: Tasty Macrobiotic White Miso Cauliflower Soup

Recipes Macrobiotic

Macrobiotic White Miso Cauliflower Soup

Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Macrobiotic White Miso Cauliflower one of my favorites . This time, I am going to make it a little bit tasty. This will be really deliciou

The Ingredients need to make Macrobiotic White Miso Cauliflower Soup:
  1. It’s 20 grams of Burdock root
  2. Prepare 50 grams of Onion
  3. Prepare 50 grams of Carrot
  4. You need 100 grams of Starchy root vegetables (taro root, potatoes, sweet potatoes)
  5. It’s 100 grams of Cauliflower
  6. Prepare 1 of Dried shiitake mushroom
  7. Prepare 15 grams of Dried daikon radish
  8. You need 1 tsp of Vegetable oil
  9. Prepare 200 ml of Water
  10. You need 1 tbsp of White miso
  11. Prepare 1 tsp of Shio-koji
  12. Prepare 150 ml of Soy milk
  13. Prepare 1 of Pepper (optional)
Step to make Macrobiotic White Miso Cauliflower Soup:
  1. Wash the dirt off the burdock root, and shave it (as if youre sharpening a pencil) into pretty thick shaving
  2. Cut the onion into wedges, then cut each wedge into 4 pieces crosswise. Cut up the carrot roughly. Cut the cauliflower and starchy root vegetable into bite-sized piece
  3. Heat up the vegetable oil in a pan and stir fry the burdock root. Stir fry over medium heat slowly to bring out the sweetness of the burdock root. It will start to smell sweetly aromatic.
  4. Once the burdock root starts smelling nice, add the onion and stir fry. When the onion is translucent, add the carrot and continue stir frying.
  5. Add the rest of the ingredients - the cauliflower, starchy root vegetable, dried shiitake mushroom, dried daikon radish and 1 cup (200 ml) of Cover the pot with a lid and simmer.
  6. After simmering for about 15 minutes, add the white miso and shio-koji to taste. Add the soy milk last and heat. Be sure not to let it boil.
  7. You only need to rinse the dried shiitake mushroom. If you soak it in water, the flavors will leech out. Break the dried shiitake mushroom up with your hands before adding it to the pot.

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