Miso soup

Name: Miso soup
Yield: 4 people
Cuisine: American
Ingredients: 1 bag dashi (soup stock powder); 2 inch Japanese radish; 100 g (3.5 oz) enoki mushrooms; 16 oz water; 1 pinch dried seaweed mix; 2 tbsp miso (white, red or mix)

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

Miso soup is one of “THE” Japanese authentic foods. Veggies, seaweed, tofu...what kind of ingredients would you like to try?!

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

Miso soup is one of “THE” Japanese authentic foods. Veggies, seaweed, tofu...what kind of ingredients would you like to try?!

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Ingredients

4 people

1 bagdashi (soup stock powder)
2 inchJapanese radish
100 g (3.5 oz)enoki mushrooms
16 ozwater
1 pinchdried seaweed mix
2 tbspmiso (white, red or mix)

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Steps

1

Add water and a bag of dashi in a small pot.
2

Peel radish and slice and cut them in strips. Add to (1) and cook on a medium heat until soft. (5-10 mins) Lower heat as necessary. Remove the bag of dashi after 5 mins.
3

Remove the very bottom part (dirt) of enoki mushrooms and cut them in half (lengthwise). Add to the pot and cook for a few mins after radish is thoroughly cooked.
4

Add miso on low heat and mix well.
5

Add dried seaweed mix and bring to boil. (Dried seaweed mix expands once wet. Be careful not to put too much!!)
6

FYI - I love this dashi brand “Kayanoya” available online. https://usa.kayanoya.com/dashi/kayanoya-original-dashi-stock-powder.html. Of course, any Japanese supermarkets would sell bags of dashi. If you like to make dashi soup stock from scratch using dried bonito flakes, dried fish or konbu, a type of seaweed, you can do so. (Recipe coming up soon!)
7

FYI - Root vegetables (typically radish, potato, sweet potato or pumpkin etc) need to be added when water is still not heated so they are cooked evenly. Other vegetables (typically yellow onion, zucchini or bean sprouts etc) can be added once water is heated.