Silky Yellow Carrot, Kohlrabi and Mild Miso Soup with Crispy Sesame Rice
An original, creamy and balanced soup that combines the sweetness of yellow carrots and kohlrabi with the savory depth of mild miso. It is finished with a touch of lime, olive oil, and cooked rice crisped in a pan with sesame for textural contrast.
Ingredients
- 500 g yellow carrots (peladas and sliced)
- 300 g kohlrabi (pelado and diced)
- 150 g yellow onion (chopped)
- 3 cloves garlic (chopped)
- 15 g fresh ginger (grated)
- 30 ml olive oil (divided)
- 900 ml vegetable broth (low sodium if possible)
- 45 g white miso (suave)
- 180 ml unsweetened oat milk (for dar cremosidad)
- 120 g cold cooked rice (preferiblemente of grano largo)
- 12 g sesame seeds (for the crujiente)
- 1 unit lime (zest fina and 2 tbsp of juice)
- 10 g chives (chopped fino)
- 2 g black pepper (to taste)
- 3 g salt (ajustar with cuidado por the miso)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the yellow onion and cook for 5 minutes, stirring, until translucent. Add the garlic and fresh ginger and cook 1 more minute without browning.
- 2
2. Add the yellow carrots and kohlrabi. Stir for 2 minutes so they are well coated with the oil and aromatics.
- 3
3. Pour in the vegetable broth, bring to a boil, then reduce to medium-low heat. Cook for 22 to 25 minutes, until the carrots and kohlrabi are very tender.
- 4
4. Meanwhile, make the crispy rice. Heat the remaining olive oil in a nonstick skillet over medium heat. Add the cold cooked rice and press it lightly with a spatula. Cook for 4 minutes, stir, add the sesame seeds, and cook 3 to 4 minutes more until the rice is golden and crisp. Set aside.
- 5
5. Remove the pot from the heat. In a small bowl, mix the white miso with 4 tablespoons of the hot soup liquid until dissolved. Return this mixture to the pot along with the unsweetened oat milk, lime zest, 2 tablespoons of lime juice, black pepper, and salt.
- 6
6. Blend the soup until completely silky. If using a countertop blender, work carefully and in batches. For a lighter texture, add a little more hot broth or water.
- 7
7. Warm the soup for 2 minutes over low heat without letting it boil hard after adding the miso. If you want to keep it warm in the oven while serving, use an oven-safe container at 170 °F / 75 °C for a few minutes.
- 8
8. Serve the soup in bowls and finish with the crispy sesame rice on top, chopped chives, and a few extra drops of olive oil if desired.
Chef tips
For deeper flavor, sauté the vegetables until they just begin to caramelize before adding the broth. The rice gets crispier if it has been chilled for several hours.
Substitutions
You can substitute kohlrabi with turnip, oat milk with unsweetened soy milk, and chives with very finely sliced scallion greens. If you do not have lime, use a smaller amount of lemon.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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