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Daikon & Mushroom Miso Soup
Introduce
Chef :
Julie - Mrs. Lin's KitchenDaikon & Mushroom Miso Soup
Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.
Cooking instructions
* Step 1
Peel off the radish skin, rinse and julienne into thin strips
* Step 2
Cut off the root of the shimeji mushroom. Break the mushroom apart. Rinse and let dry.
* Step 3
Add 4 cups of dashi into a pot. Turn the heat on to medium-high and let the dashi come to a boil.
* Step 4
Once the broth comes to a boil, add ½ cup of julienne daikon. Cook for about 1 minute.
* Step 5
Add ½ cup of mushroom into the pot and continue to cook for another 1 minute
* Step 6
When the time is up, turn of the heat, then you can put 2 tbsp of white miso paste to the pot. To mix the miso paste into the broth, use a small strainer and a spoon and mash the paste again the strainer. This will create the cloudy broth that you always see in the traditional miso soup.
* Step 7
Serve warm. (Youtube video: https://youtu.be/VZFw75myrew)
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