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Macrobiotic White Miso Cauliflower Soup
Macrobiotic White Miso Cauliflower Soup

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The ingredients needed to make Macrobiotic White Miso Cauliflower Soup:
  1. You need 20 grams Burdock root
  2. Take 50 grams Onion
  3. Provide 50 grams Carrot
  4. Take 100 grams Starchy root vegetables (taro root, potatoes, sweet potatoes)
  5. Use 100 grams Cauliflower
  6. Prepare 1 Dried shiitake mushroom
  7. Take 15 grams Dried daikon radish
  8. Take 1 tsp Vegetable oil
  9. You need 200 ml Water
  10. Use 1 tbsp White miso
  11. Get 1 tsp Shio-koji
  12. Get 150 ml Soy milk
  13. Use 1 Pepper (optional)
Instructions 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.

A simple and easy creamy roasted cauliflower soup made cauliflower & mushrooms caramelized with miso in the oven and then whizzing it in the blender. Keyword cauliflower mushroom soup, creamy soup, mushroom soup, soup. For more information on macrobiotic foods, click here to read the research and advice of Michio Kushi, considered by many to be a founding father of the alternative form of eating, exercising and living. Hatcho miso (made from soybeans only) Kome miso (made from white rice and soybeans) Mugi miso (made Traditional miso soup is quick and easy to prepare. Its health benefits are legendary, making chicken soup Sidestep the health ravaging consequences of an atomic blast with a macrobiotic diet.

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