Miso Soup with Daikon Radish, Aburaage and Wakame Seaweed
Just a splash of mirin transforms this classic miso soup into a rich, mellow new flavor!
10min
46kcal
591mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Peel the daikon radish and cut into 5 cm (2 in.) lengths, slice lengthwise into 1.5 cm (0.6 in.) thick planks, then julienne into thin rectangular pieces.
- Quickly pour boiling water over the aburaage to remove excess oil. Cut in half lengthwise, then slice into 5 mm (0.2 in.) strips.
- Pour the dashi into a pot and bring to a boil over medium heat. Add in the daikon radish and aburaage, then simmer.
- Once the daikon radish is softened, mix in the mirin and lightly simmer further. Lastly, add the wakame seaweed and the miso while stirring well.
Cooking Basics
Daikon radish - thin rectangular cut
Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.
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