Julienned Daikon Radish Miso Soup

1. 1

   Slice the daikon radish with a slicer, then cut into 1 cm wide julienne.

2. 2

   Cut the aburaage about the same size.

3. 3

   Put the dashi stock and aburaage in a pan.

4. 4

   When it comes to a boil, add the daikon radish, and dissolve in the miso.

5. 5

   Give it a taste test, and if you find it alright, add the wakame seaweed and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.