Milky Miso Soup

1 serves | 10 minutes

It's creamy without being heavy. It's savoury with a whisper of sweet. It's done in ten minutes and somehow tastes like you've been standing over a stove for an hour. Milky miso soup is not what you expect ā€” and that's exactly the point.

Ingredients

  • 1 carrot, sliced
  • A drizzle of oil
  • 1 tbsp roasted sesame seeds (plus extra to garnish)
  • 1 cup (250ml) milk (or soy milk ā€” both work beautifully)
  • 1.5 tsp Miso Blend

Method

  1. Heat a drizzle of oil in a small pot over medium heat. Add your sliced carrot and let it brown ā€” you want a little colour and sweetness on those edges.
  2. While that's happening, add your sesame seeds to a pestle and mortar and give them a good pound. You're releasing the oils, waking them up. It smells incredible.
  3. Pour in the milk and stir in the ground sesame seeds.
  4. Add 1.5 tsp of Miso Blend and stir until fully dissolved.
  5. Bring to a gentle simmer ā€” not a boil. Keep it low and slow so the milk stays smooth and velvety, not split and sad.
  6. Drop in a handful of enoki mushrooms and let them soften for just a minute.
  7. Ladle into a bowl, scatter over a pinch more sesame seeds, and serve immediately.

Shop the ingredient

Miso Blend

$16.90 AUD
$16.90 AUD
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