Julienned Daikon Radish & Silken Tofu Miso Soup

Name: Julienned Daikon Radish & Silken Tofu Miso Soup
Yield: 3 servings
Cuisine: American
Ingredients: 400 ml Water; 6 Niboshi; 1 1/2 tbsp Miso; 15 cm Daikon radish; 1/2 block Silken tofu

cookpad.japan @cookpad_jp

I like miso soup with fresh julienned daikon so I make this often.

I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.
I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

I like miso soup with fresh julienned daikon so I make this often.

I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.
I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

cookpad.japan @cookpad_jp

I like miso soup with fresh julienned daikon so I make this often.

I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.
I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

I like miso soup with fresh julienned daikon so I make this often.

I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.
I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

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Ingredients

3 servings

400 mlWater
6Niboshi
1 1/2 tbspMiso
15cm Daikon radish
1/2 blockSilken tofu

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Steps

1

Julienne the daikon radish and dice the silken tofu.
2

Put the water and sardines into a pot and bring it to a boil on medium heat. If making the miso soup in the morning, soaking the sardines the water overnight will bring out a stronger dashi flavor.
3

Add the daikon to Step 2 and gently simmer until transparent.
4

Next, add the tofu and continue simmering.
5

Using a miso soup strainer, add the miso. Stop the heat right away. Don't let the miso boil.
6

Gently stir the pot without breaking the tofu cubes, and it's done.