Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, no pre-soaking required: kiriboshi daikon and kurumabu miso soup. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Great recipe for No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup. I wanted to make a kiriboshi daikon dish that wasn't a simmered dish, that didn't need pre-soaking - and I simply thought of miso soup. Kiriboshi daikon is rich in calcium, iron and fiber. Ingredients of No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup.
To begin with this recipe, we have to first prepare a few ingredients. You can cook no pre-soaking required: kiriboshi daikon and kurumabu miso soup using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup:
- Get 10 grams Kiriboshi daikon
- Make ready 1 Kurumabu
- Make ready 600 ml Water
- Prepare 2 tsp Dashi stock granules
- Prepare 1/2 Aburaage
- Get 1 tbsp Miso
- Get 1 Chives or thin green onions (if you have them)
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Steps to make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup:
- Put the water in a pan. Give the kiriboshi daikon a quick wash, cut it up into easy-to-eat lengths with kitchen scissors, and put it in the pan.
- Break up the kurumabu into bite-sized pieces with your hands and put it in the pan. Add the dashi stock granules too.
- Partially cover the pan with a lid and start cooking over high heat. When it comes to a boil turn down the heat to medium-low and add the aburaage. Be careful not to let it boil over.
- When all the ingredients are tender, dissolve in the miso. Turn the heat up and then turn it off just before the soup comes to a boil. Done!
- Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way.
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