Miso soup with daikon radish recipe│In the repertoire of regular miso soup served daily

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Delicious Basic Miso Soup

The recipe presented here is a classic and delicious “Daikon Miso Soup” with shredded daikon, deep-fried tofu, and green onions.

It is ideal as a daily “miso soup” in winter, when daikon is in season, as well as in other seasons.

Miso soup is a must when it comes to enjoying food. Be sure to include it in your repertoire!

Ingredients (4 servings)

  • Miso soup ingredients
  • 300 g radish
  • 1 piece of deep-fried tofu
  • 1 or 2 green onions
  • 40-50g miso
  • Soy sauce to taste
  • soup stock
  • 15-20 g shavings (bonito or mackerel flakes)
  • About 4 cups water (about 700-800 ml)

Directions

Peel daikon radish, cut into 4-5 cm pieces, and then into julienne.
Cut fried tofu lengthwise in half, then cut into strips. Cut green onion into small pieces or diagonally.
Put water and shaved bonito flakes in a pot and heat.
When it comes to a boil, reduce the heat and scoop out the scum.
Simmer for 6 to 8 minutes, strain through a cloth, and the soup stock is ready.
Return the clean dashi broth to the pot, add daikon and deep-fried tofu, and heat.
When the daikon becomes soft, dissolve the miso before adding it.
Taste and adjust with soy sauce, etc. if it is not enough.
Add green onions and heat through. When lightly simmering, remove foam.

Cooking Tips

Dissolve the miso thoroughly in the soup stock before adding it to the pot. If you are in a hurry to add it to the pot, the flavor may be uneven.

I also recommend pouring it into bowls and then garnishing with shichimi togarashi (seven spice)! The richness and aroma of miso and soy sauce go very well with shichimi pepper.

Miso soup with daikon radish” is always delicious. It is a basic taste that you will never get tired of even if you drink it every day. Please add it to your repertoire.

Of course, you can also use granulated dashi broth for a shorter cooking time! If you have a favorite, please combine them.

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