June 30, 2011: Japanese Carrot Soup

June 30, 2011

Here’s an interesting variation to a standard carrot soup recipe: Japanese style! The main differences are adding kombu (a Japanese seaweed) and a white miso to the stock and finishing off with Chef Saito’s trick of topping off with rice crackers instead of croutons.

Japanese Carrot Soup:

Add a 4″ piece of kombu to 1 Qt. vegetable stock for 1 hour before making soup.

Chop 1 small onion medium-fine, add to medium pot with a little oil and cook until onions are caramelized. Halfway cooking the onions, add 2 finely chopped cloves of garlic. Wash, skin, and slice carrot to make 3C. Add carrots to onion and garlic and cook for about 5 minutes over medium heat. Add a little salt and white pepper, 1 bay leaf,  and 1/4C. sushi rice. Add stock with kombu to pot and bring to a boil. Add 1+1/2C. chopped celery, reduce heat and cook until veggies are soft (about 1/2 hour.) Remove kombu and bay leaf. Blend stock+veggies with an immersion blender or blend in a food processor. Add 1C. milk, cream, or soy milk and 2-3 Tblsp. white miso and blend. Serve in bowls and top with rice crackers. This soup is tasty, a little unique, and attractive!


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