As the winner of our Punniest Food Truck Name Poll, MCM has dedicated a three part series to profile Miso Hungry; a Miami based food truck and its owners David Pastrana and Kimberly Killmer. In our third and final installment of the series we will share two recipes from the Miso Hungry Truck’s menu.

Spicy Carrot Soup (Vegan)

Asian Fusion – Soup


  • 1 Large Yellow Onion (minced)
  • 4 cloves  Garlic (minced)
  • 1 Serrano Pepper (minced)
  • 3 ounces Fresh Ginger (minced)
  • 2 ounces Fresh Lemongrass (minced)
  • 1 pound Carrots (pealed and chopped into 1 inch pieces)
  • 3 cups Vegetable Stock
  • 2 cans Coconut Milk
  • Salt and Pepper to taste


  • Using a large saucepan, saute onions, garlic, serrano pepper, ginger and lemongrass unti translucent, about 10 mins.
  • Add Carrots and saute for about 8 minutes
  • Add Vegetable stock and cook until carrots are tender, about 15-10 mins
  • Add Coconut Milk, bring to a boil and remove from heat
  • Puree soup using a hand blender or blender
  • For an additional step, pass soup through a fine strainer
  • Check for seasoning and Enjoy!!!
  • Additional steps, you can julienne scallions for garnish.

Spicy Edamame

Asian Fusion – Appetizer


  • Edamame in the pods
  • 1/2 cup Sake
  • 1/2 cup Mirin
  • 1/2 cup Red Miso
  • 5 ounces Soy Sauce (Light)
  • 3 ounces Sesame Oil
  • 4 ounces Sriracha


  • Using a Small saucepan, heat sake and mirin, reduce by 1/3
  • Add Miso paste and cook slowly, stirring constantly for about 5 minutes.
  • Using a bowl, combine soy sauce and sesame oil and sriracha
  • Add Miso mixture to the bowl and mix well
  • Cook edamames in boiling water for about 1 min.
  • Mix with spicy sauce and Enjoy!!!

Mobile Cuisine magazine would like to thank David and Kim for their help in putting this series together for our readers. We wish them continued success in their gourmet food truck endeavor, and hope our readers will look them up the next time they have the chance to visit the Miami area.

Part 1

Part 2

Miso Hungry on Urbanspoon