Radish Soup with Tofu Miso Cream Recipe
How to make Radish Soup with Tofu Miso Cream
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Creamy soup made out of radishes, spring onion, celery and vegetable stock, topped up with luscious cream made of tofu, orange juice and honey.
- Total Cook Time1 hr 20 mins
- Prep Time 10 mins
- Cook Time1 hr 10 mins
- Recipe Servings4
- Medium
Ingredients of Radish Soup with Tofu Miso Cream
- 2 Medium radishes, peeled
- 1 stalk spring onion with greens
- 1 tbsp vegetable oil
- 20 gms leeks (minced)
- 20 gms celery (minced)
- 1 tsp ginger, grated
- 1/2 litre stock
- 1/2 orange (juiced)
- 1 tbsp miso paste, large
- 1 bunch spinach leaves, chopped
- 1 tsp light soya sauce
- For the Cream:
- 50 gms tofu
- 1 tsp miso (A Japanese seasoning)
- 1 tbsp honey
- 1/2 orange (juiced)
- 1 tsp orange zest
- A pinch of togarashi pepper (A Japenese condiment, you can substitute with red chilli pepper)
- Garnish:
- Handful of bean sprouts
How to Make Radish Soup with Tofu Miso Cream
1.
Heat oil in a pan, sauté radishes, radish leaves, spring onion greens, and sauté.
2.
Add minced celery and leeks and give it a nice mix.
3.
Add the grated ginger.
4.
Deglaze with orange juice.
5.
Add one big spoon of miso paste.
6.
Give a nice stir, and then add the vegetable stock.
7.
Bring to a steady simmer.
8.
Enhance with orange zest.
For the Tofu Miso Cream:
1.
In a mixer add tofu, orange juice, honey, 1 tbsp of the soup and blend till nice and luscious.
2.
Mix the tofu miso cream with the soup.
3.
Add spinach leaves, soya sauce, togarashi peppers, a pinch of salt and bring to a boil.
4.
Serve in a nice bowl.
5.
Garnish with bean sprouts.