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Carrot Miso Soup with Wasabi Peas

An Asian-inspired soup with jasmine rice, kombu and white miso paste.


  • 1 Tablespoon vegetable oil, optional
  • 95 g (1 cup) leek, chopped
  • 1 garlic clove, crushed
  • 1 Tablespoon rice wine vinegar
  • 600 g (5 cups) carrots, cut into 2" pieces
  • 35 g (3 Tablespoons) jasmine rice
  • 1 10 cm (4-inch) piece of kombu, 4x4 inch (10x10cm)
  • 40 g (2 Tablespoons) white miso paste
  • 1.2 l (5 cups) water
  • 2 teaspoons agave nectar, optional
  • 1 teaspoon Maldon salt, optional
  • 40 g (⅓ cup) wasabi peas, lightly crushed, for garnish


  1. In a large saucepan over medium heat, heat oil and cook leeks until soft, stirring occasionally, about 3 to 4 minutes.
  2. Add garlic and cook for an additional minute. Deglaze with rice wine.
  3. Add carrots, rice, kombu, miso, and water. Heat to a simmer, then reduce heat and cook for 20 minutes or until carrots are tender.
  4. Remove kombu and stir in agave. Let cool off the heat for 20 minutes, then carefully transfer mixture into the Vitamix container and secure the lid.
  5. Start the blender on its lowest speed, then quickly increase to its highest speed.
  6. Blend for 1 minute or until mixture is smooth. Portion into bowls and garnish with wasabi peas.

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