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 Soup Recipe

Beef, Carrot and Miso Consommé / Broth

Bonnie Chung
Here is another Miso Tasty twist on a British classic. This miso soup is inspired by the Great British Cottage pie!
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Soup
Servings 2

Ingredients
  

  • 500 ml beef stock alternatively, fresh water
  • tbsp white miso paste
  • tbsp red miso paste
  • 150 g roast beef leftovers or sliced beef steak
  • 1 small carrot, peeled and diced small
  • 2 tsp chopped chives (optional)

Instructions
 

  • Boil 500ml of beef stock or hot water, with the carrot pieces until the carrot is tender
    500 ml beef stock, 1 small carrot,
  • Lower the heat and add the beef pieces to the hot liquid.
    150 g roast beef leftovers
  • 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.
    1½ tbsp white miso paste, 1½ tbsp red miso paste
  • Simmer for 1 minute before serving into 2 bowls.
  • Add freshly chopped chives to serve (optional).
    2 tsp chopped chives
Keyword broth, Carrots, Consommé, leftovers, simple
Tried this recipe?Let us know how it was!

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2021-12-22T06:21:09+00:00Recipes|

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