Miso and Soy Milk Soup with Chunky Vegetables

Name: Miso and Soy Milk Soup with Chunky Vegetables
Yield: 2 servings
Cuisine: American
Ingredients: 100 ml Soy milk; 5 cm Daikon radish; 1/3 of a carrot Carrot; 1/2 Onion; 1 Soup stock cube; 1 tbsp Miso (white); 250 ml Water

cookpad.japan @cookpad_jp

I had some leftover soy milk so I made this. Adding miso also helped get rid of the distinct aroma of soy beans.

Mind you don't over-boil it once you have added the soy milk. It can boil over suddenly, so watch out. Recipe by Chobikoro

I had some leftover soy milk so I made this. Adding miso also helped get rid of the distinct aroma of soy beans.

Mind you don't over-boil it once you have added the soy milk. It can boil over suddenly, so watch out. Recipe by Chobikoro

cookpad.japan @cookpad_jp

I had some leftover soy milk so I made this. Adding miso also helped get rid of the distinct aroma of soy beans.

Mind you don't over-boil it once you have added the soy milk. It can boil over suddenly, so watch out. Recipe by Chobikoro

I had some leftover soy milk so I made this. Adding miso also helped get rid of the distinct aroma of soy beans.

Mind you don't over-boil it once you have added the soy milk. It can boil over suddenly, so watch out. Recipe by Chobikoro

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Ingredients

2 servings

100 mlSoy milk
5cm Daikon radish
1/3of a carrot Carrot
1/2Onion
1Soup stock cube
1 tbspMiso (white)
250 mlWater

Saved

Steps

1

Chop the vegetables into 1 cm cubes.
2

Put the water, soup stock cube and chopped vegetables into a saucepan, and simmer until the vegetables are soft.
3

Add the soy milk and dissolve the miso. Bring it to the boil, and it's done.