Daikon Radish Miso Soup with Small Dried Sardines

Name: Daikon Radish Miso Soup with Small Dried Sardines
Yield: 4 servings
Cuisine: American
Ingredients: 600 ml Water; 6 small dried sardines (niboshi); 1/4 Daikon radish (julienne); 1 Aburaage (cut into rectangles); 1 block Silken tofu (diced); 2 tbsp Miso; 1/2 Japanese leek (sliced into thin rounds)

cookpad.japan @cookpad_jp

It's ok to use dashi stock powder, but it's not quite as tasty as dashi, which took a long time to make.
It's a waste to throw away the dried sardines after making dashi, so I left them in the soup.
You can enjoy their taste by chewing them well.

The dashi tastes better if you soak the dried sardines in water for a long time. If you soak them the day before, it comes handy when you make breakfast. Recipe by sachie mama

cookpad.japan @cookpad_jp

The dashi tastes better if you soak the dried sardines in water for a long time. If you soak them the day before, it comes handy when you make breakfast. Recipe by sachie mama

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Ingredients

4 servings

600 mlWater
6 smalldried sardines (niboshi)
1/4Daikon radish (julienne)
1Aburaage (cut into rectangles)
1 blockSilken tofu (diced)
2 tbspMiso
1/2Japanese leek (sliced into thin rounds)

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Steps

1

Remove heads and guts of the dried sardines. Snap in half. Add water and sardines into a pot, and soak for about 1 hour.
2

Turn on the heat. When it starts to boil, turn down the heat to low, and boil for 10 minutes.
3

Turn up the heat to medium, then add the daikon radish and aburaage. When the daikon radish softens, add the tofu.
4

Bring to a boil again, and add the miso and Japanese leek.