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Daikon Radish and Yuzu Miso Soup
Daikon radish and deep-fried tofu, standard miso soup ingredients, are accompanied by yuzu* peel in this miso soup. The flavor of yuzu peel really improves the quality and taste of the miso soup.
* A Japanese citrus fruit.
Ingredients (4 servings)
| Daikon radish | 4 cm |
|---|---|
| Kyofu aburaage (Kyoto-style deep-fried tofu) |
1/2 piece |
| Mizuna (Potherb mustard) | 1 bunch |
| Yuzu peel | 2 tablespoons |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the daikon radish into quarter slices and the Kyofu aburaage to 1-cm width. Shred the yuzu peel into fine strips and cut the mizuna to 5 ~ 6-cm length.
- Boil the daikon in the dashi stock until tender. Add the Kyofu aburaage and mizuna and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the yuzu peel on top.
★ A Note
Although yuzu is a standard citrus used for flavoring in cooking, kabosu from Oita, sudachi from Tokushima or shekwasha from Okinawa can be squeezed into miso soup to give a different flavor.
