No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup

1. 1

   Put the water in a pan.

2. 2

   Give the kiriboshi daikon a quick wash, cut it up into easy-to-eat lengths with kitchen scissors, and put it in the pan.

3. 3

   Break up the kurumabu into bite-sized pieces with your hands and put it in the pan.

4. 4

   Add the dashi stock granules too.

5. 5

   Partially cover the pan with a lid and start cooking over high heat.

6. 6

   When it comes to a boil turn down the heat to medium-low and add the aburaage.

7. 7

   Be careful not to let it boil over.

8. 8

   When all the ingredients are tender, dissolve in the miso.

9. 9

   Turn the heat up and then turn it off just before the soup comes to a boil.

10. 10

    Done!

11. 11

    Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way.

* Per serving · 4 servings · Values may vary.