Nourish yourself during the winter season with this easy daikon radish and fried bean curd miso soup. This heartier version of the classic miso soup has a generous amount of daikon radish and fried bean curd making it a rich source of protein and important vitamin and minerals. This simple yet subsistent side dish will sure to become an important component to any meal.
Recipe courtesy of Mizue Kanazawa.
1/2 sachet dashi soup stock powder
100g mooli daikon radish
1 sheet aburaage fried bean curd
In a medium saucepan, add the dashi stock powder to 300ml of water and bring to the boil. Reduce the heat to low and allow to simmer uncovered for 5 mins. Remove from the heat. Set the soup stock aside.
Cut the daikon radish in half lengthways, and then cut into half-moon slices. Soak the fried bean curd in hot water for about 5 mins to remove any excess oil. Cut the bean curd into 4cm long strips.
Add the daikon and fried bean curd to the stock and simmer for about 10 mins until the daikon is tender.
Remove from the heat. Place the miso and a ladleful of the soup stock into a small bowl. Mix to dissolve the miso, then add to the rest of the soup. Dissolving the miso makes for a smoother soup. Serve into individual bowls.
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