I’ve already posted a daikon miso soup but this one also has age. Age adds a lot of flavor and a little richness since it’s fried. Mmmm fried tofu. If you’re in the mood for something fried but you don’t want to feel guilty, this soup is great because you only use a little of fried tofu and the rest of this build a meal is healthy.
Ingredients (Servings 2)
1 cup of daikon. (2 inches of a small daikon or just use half of the 2 inches of a large daikon)
1 age cut into 1/4 inch slices
2 tablespoons +1 teaspoon of miso
2 cups nibandashi
1) Make nibandashi or you can use ichibandashi. As a substitute you can use 2 cups of water and 1/4 teaspoon of dashi powder.
2) Add the daikon and simmer until the daikon is tender.
3) Add the age and continue to simmer. It should only take 1-2 minutes.
4) Add the miso and put the miso in a ladle and use chop sticks or something to dissolve the miso before adding it directly to the soup.
Cut the daikon julienne. I like lots of daikon in my daikon miso soup.
1 piece of age will do. Cut them into 1/4 inch wide slices.
Simmer the daikon until it’s tender.
Add the age and continue to simmer.
Add the miso and turn off the heat immediately and serve.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
