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Rice Cake and Grated Daikon Miso Soup
Rice cake (mochi) is put together with plenty of digestive grated daikon radish in this miso soup.
Ingredients (4 servings)
| Daikon radish | 1/3 |
|---|---|
| Mochi | 4 cakes |
| Kaiwaredaikon (White radish sprouts) | Several sprouts |
| Yuzu peel | 1 tablespoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Peel the daikon radish and grate. Shred the yuzu peel thinly.
- Bring the dashi stock to a boil and add the mochi. After the mochi is cooked, dissolve the miso and add the grated daikon.
- Serve the miso soup in bowls with the kaiwaredaikon and shredded yuzu peel on top.
★ A Note
Yuzu peel has a refreshing flavor. Remove the white pulp from the peel before shredding thinly.
