The MAX AC Channel #158: Japanese Ginger Carrot Salad & Miso Soup

Hello everyone and welcome back to another episode of the Max AC Channel. For this month of recipes, since August continues to remain the most popular birth month, we will be doing our third round of August Appetizers, where we will be making another 4 more different types of appetizers for you to make for any statistically likely party that you will be having this month. For this last episode, we will be making some Japanese Ginger Salad & Miso Soup.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel f.or more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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JAPANESE GINGER CARROT SALAD & MISO SOUP (~8 oz dressing, ~2 cups soup; 2-3 servings)
Ingredients:
For the salad dressing:
- 1/4 cup neutral oil
- 2 tbsp rice vinegar
- 2 inches ginger
- 1/2 carrot
- 1/2 shallot
- 1 clove garlic
- 1 tbsp soy sauce
- 2 tsp tomato paste
- 2 tsp sugar
- 1 tsp or 1/2 lemon’s worth of juice
- ½ tsp sesame oil
- ¼ tsp salt
- 1 tbsp water
For the salad:
- 1/2 carrot
- 1/2 shallot
- Some cucumbers
- Some leafy greens
For the Miso Soup:
- 2 cups water
- 1-2 tsp dashi powder
- 1-2 tbsp yellow, white, or red miso paste
- 1 package silken tofu
- Some green onions
- Some dried wakame seaweed (optional)

Instructions:
1. First, we’ll prepare the ingredients for the dressing, so for the ginger, carrot, and shallot, peel these and roughly chop these into pieces to make it easier to blend up. Then in your blender or food processor, add in your oil, rice vinegar, ginger, carrot, shallot, garlic, soy sauce, tomato paste, sugar, lemon juice, sesame oil, and salt and blend these until all the ingredients are pureed and emulsified, until the mixture is mostly smooth.
2. Then, once your dressing is blended up, add in some water if you want to thin it out some and then transfer this into an airtight container and store it in the fridge for up to a week until you’re ready to use it.
3. Next, for the soup, in a pot, combine the water and dashi powder over medium-high heat and bring this to a boil. While you wait for this, thinly slice your green onions and cut your tofu into small 1/2 inch cubes.
4. Once your water is boiling, add in the tofu cubes and dried wakame seaweed (if you have it). Then, turn off the heat. Next, for the miso, slowly dissolve it into the broth by whisking it. Then, bring the miso soup to a light simmer, and then turn off the heat again. We want to serve the soup hot, but we don’t want to boil it after you add the miso since you’ll end up killing a lot of the flavor.
5. But, once your soup is ready, serve it immediately in a bowl and garnish with the sliced green onions. And for your salad, slice up your vegetables if needed and in a bowl, add in your leafy greens and other veggies and top this with your dressing, and with that, your Japanese Ginger Carrot Salad & Miso Soup are ready to eat.