No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup – a delicious recipe with daikon, Water, granules, Aburaage, Chives. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put the water in a pan.
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
Break up the kurumabu into bite-sized pieces with your hands and put it in the pan.
4
Add the dashi stock granules too.
5
Partially cover the pan with a lid and start cooking over high heat.
6
When it comes to a boil turn down the heat to medium-low and add the aburaage.
7
Be careful not to let it boil over.
8
When all the ingredients are tender, dissolve in the miso.
9
Turn the heat up and then turn it off just before the soup comes to a boil.
10
Done!
11
Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way.
10
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 10 grams Kiriboshi daikon, 1 Kurumabu, 600 ml Water, 2 tsp Dashi stock granules, and more.
Yes, No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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