Carrot and Miso Soup
By: Yuna Wu
Published: Monday, November 30, 2009 - 3:28pm

Ingredients




 cup carrots
1 3/4 cups water
1 chicken bouillon cube
1 slice bacon
1 tablespoon olive oil
2 tablespoons finely chopped celery
1/2 teaspoon awase miso
salt and pepper
chopped coriander - to garnish

Preparation

1 Peel the carrots and cut into 1 in thick slices 2 Combine water and bouillon cube in a pan and bring to a boil. 3 Add carrots and cover with a drop lid. 4 Simmer until the carrot is tender. 5 Remove from heat and mash the cooked carrots in the remaining liquid. 6 Cut the bacon into small pieces. 7 In a frying pan, heat the oil and cook the chopped bacon until crispy. 8 Turn the heat off and mix in the chopped celery. 9 Add to the carrot soup. 10 Bringthe mixture to a boil and turn off the heat, mix in teh miso and season with salt and pepper. 11 Divide the soup into bowls, sprinkle with coriander and serve.

About


Adapted from Harumi's Japanese Home Cooking