Beef, Carrot and Miso Consommé / Broth Recipe
Comforting beef and sweet carrots, enhanced by the savoury miso soup base, it has hints of french onion soup and Irish hotpots. As always, super quick to make from leftover roast meats and vegetables. The dark brown flavours are balanced with the blend of white and red miso, creating a super tasty dark liquor akin to the best gravy you have ever tasted!
Beef, Carrot and Miso Consommé / Broth
Servings 2
Prep time
10 MinCook time
10 MinTotal time
20 MinComforting beef and sweet carrots, enhanced by the savoury miso soup base, it has hints of french onion soup and Irish hotpots. As always, super quick to make from leftover roast meats and vegetables. The dark brown flavours are balanced with the blend of white and red miso, creating a super tasty dark liquor akin to the best gravy you have ever tasted!Here is another Miso Tasty twist on a British classic. This miso soup is inspired by the Great British Cottage pie!
Ingredients
Instructions
- Boil 500ml of beef stock or hot water, with the carrot pieces until the carrot is tender.
- Lower the heat and add the beef pieces to the hot liquid.
- Ladle a cup of the stock into a small bowl and stir in the two types of miso paste, until smooth. Lower the heat to a low simmer and pour the miso into the pot and stir again.
- Simmer for 1 minute before serving into 2 bowls.
- Add freshly chopped chives to serve (optional).
Notes
You need a sieve and some kitchen paper or clean tea towel to pass the dashi.
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting
The hydrated kombu can be used as a garnish. Simply cut them into thin slices and add them to noodle soups or on top of plain rice.