Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, macrobiotic white miso cauliflower soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Macrobiotic White Miso Cauliflower Soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Macrobiotic White Miso Cauliflower Soup is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have macrobiotic white miso cauliflower soup using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Macrobiotic White Miso Cauliflower Soup:

1. Get 20 grams Burdock root
2. Take 50 grams Onion
3. Take 50 grams Carrot
4. Prepare 100 grams Starchy root vegetables (taro root, potatoes, sweet potatoes)
5. Make ready 100 grams Cauliflower
6. Get 1 Dried shiitake mushroom
7. Make ready 15 grams Dried daikon radish
8. Prepare 1 tsp Vegetable oil
9. Get 200 ml Water
10. Make ready 1 tbsp White miso
11. Take 1 tsp Shio-koji
12. Prepare 150 ml Soy milk
13. Take 1 Pepper (optional)

Steps to make Macrobiotic White Miso Cauliflower Soup:

1. Wash the dirt off the burdock root, and shave it (as if you're sharpening a pencil) into pretty thick shavings.
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 pieces.
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 water. 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.

So that’s going to wrap it up for this special food macrobiotic white miso cauliflower soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!