Ingredients
✅ 1 tbsp extra virgin olive oil
✅ 4 large carrots, diced (1-inch)
✅ 1 medium onion, diced (1-inch)
✅ 2 garlic cloves, grated
✅ 1 tsp grated ginger
✅ 3-4 tbsp white miso paste
✅ 1L vegetable stock
✅ 300g silken tofu, broken into pieces
🌿 For Serving
✨ Scallions, thinly sliced
✨ Fresh cilantro, chopped
✨ Chili crisp for heat
Instructions
1️⃣ Heat 1 tbsp olive oil in a large pot over medium-high heat. Add onion and carrots and cook for 5 minutes until softened.
2️⃣ Stir in garlic, ginger, and 3 tbsp miso paste, cooking for 1 minute until fragrant.
3️⃣ Pour in vegetable stock, add silken tofu, and bring to a boil. Reduce heat and simmer for 15 minutes or until the carrots are fully soft.
4️⃣ Carefully transfer the soup to a blender and blend until silky smooth.
5️⃣ Return to the pot, taste, and adjust seasoning—whisk in another 1 tbsp of miso paste if needed for extra umami.
6️⃣ Ladle into bowls and top with scallions, cilantro, and chili crisp for a delicious finish!
Notes
✔️ For extra depth, roast the carrots before blending!
✔️ Miso tip: Stir miso paste into a little warm broth before adding it to the soup to avoid clumps.
✔️ Want it creamier? Blend in extra tofu for a thicker texture!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 10g