Thursday, June 17th, 2010
By now, you've probably got miso soup down and you're probably asking yourself how many types of miso soup are there. I have no idea. I just wanted to post enough recipes that you'll have enough to rotate them so you don't get bored.
Here's Daikon Miso Soup! BAM 8 Done!
Ingredients (servings 2)
2 inches of a small daikon or just use half of the 2 inches of a large daikon
2 Tablespoons +1 teaspoon of miso
2 cups nibandashi
1) Make nibandashi or you can use ichibandashi. As a substitute you can use 2 cups of water and 1/4 teaspoon of dashi powder.
2) Add the daikon and simmer until the daikon is tender.
3) Add the miso and put the miso in a ladle and use chop sticks or something to dissolve the miso before adding it directly to the soup.
Cut off 2 inches of a small daikon. If you have a large daikon cut off 2 inches but just use half of it.
Cut 1/8 of an inch slices.
Line them up and slice into Julienne slices.
Simmer the daikon before you add the miso.
Daikon Miso soup served.