carrot miso soup with sesame croutons and pickled scallions
this soup is slightly adapted from this recipe; never a mistake with deb. i substituted with yellow miso as i find it to possess a mild earthiness - offering a generous presence in soups. the accompaniments are pickled scallions and sesame croutons; with such they do add some steps to the process, however they are flavors I don't find amiss in the final bowl. not to mention, both condiments are incredibly satisfying on their own. while not included, a hint of sesame oil before eating would also do the trick.
  • pickled scallions:
  • 1 fat bunch of scallions, dark tops removed to make for about 4 inch stalks
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 cup rice wine vinegar
  • ½ cup sugar
  • 1 tsp kosher salt
  • sesame croutons:
  • 1 large egg white
  • 2 tbl olive oil, divided
  • 4 tbl white sesame seeds
  • a large pinch of kosher salt
  • 3 cups stale bread, cubed into ¼ inch dice
  • carrot soup:
  • 2 tbl olive oil
  • 2 lbs carrots, finely diced
  • 1 large onion, finely diced
  • 4 large garlic cloves, minced
  • 1 tbl grated ginger
  • 4 cups vegetable broth + more, as needed, for thinning
  • ¼ cup light yellow miso paste
  1. pickle the scallions: ready a single pint jar by packing the trimmed scallions inside. in a small pot over medium heat, dry toast the mustard and coriander until fragrant and lightly toasted, 1-2 minutes; add seeds to the jar. bring rice wine vinegar, sugar, and salt to a low simmer in the same pot, stirring until sugar is dissolved. add brine to scallions, cover, and allow flavors to marry in the refrigerator while you prepare the soup.
  2. make the croutons: preheat the oven to 350 degrees. beat the egg white in a large bowl, either by hand or electric mixer, until soft peaks are achieved. mix in 1 tablespoon of olive oil, and whisk until incorporated. add the remaining tablespoon of olive oil, and mix until smooth.
  3. gently fold the cubed bread into the egg whites, stirring to ensure an even coating. add in the sesame seeds and salt, and toss to combine. spread the bread cubes out on a large sheet pan, in a single layer, atop a sheet of parchment paper. bake 15-20 minutes, until golden and crisp.
  4. make the soup: in a large, heavy-bottomed saucepan heat the olive oil over medium heat. add the carrots and onion, and sauté until the onion is translucent and the carrots start to tender, about 10 minutes. add the garlic and ginger, stir, and heat until fragrant, 1-2 minutes. add vegetable broth and bring to a boil; reduce to simmer and cover, cooking until carrots are easily pierced by fork, 30 minutes or so.
  5. puree soup using preferred method (immersion or blender), and add back into saucepan. if your soup is too thick at this point, gently thin until smooth with additional vegetable broth. add in the miso paste; bring soup back to a simmer, stirring to incorporate, and then remove from heat.
  6. serve soup topped with sesame croutons and sliced, pickled scallions
Recipe by the perpetual season at