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Radish and Potato Miso Soup
Fresh radish adds a refreshing taste to the miso soup.
Ingredients (4 servings)
| Radishes | 4 |
|---|---|
| Potato | 1 |
| Konegi (Thin green onion) | 2 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Cut the radishes into thin round slices and the potato into 1-cm round slices. Chop the konegi finely.
- Boil the potato in the dashi stock. After the potato becomes tender, add the radishes and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.
★ A Note
Boil the radishes only for a moment to keep this miso soup tasty.
