I would like to introduce miso soup with KIRIBOSHI DAIKON (dried daikon) today. “KIRI” means sliced and “BOSHI” means dried. Literally it’s thinly sliced and dried strips of daikon.
95％ of daikon is water and only 5% of that has nutrition such as calcium and stuff. When daikon is dried, the content of calcium, iron, dietary fiber and so on increase surprisingly! Eating KIRIBOSHI DAIKON is very easy way to get abundant nutrition isn’t it?
KIRIBOSHI DAIKON’s popular cooking style is braised. It’s cooked with soy sauce, sugar, sake, and stock. Braised dried daikon tastes salty-sweet and great! That’s one of the traditional Japanese dish.
Dried daikon will be soft and nice when it’s cooked with liquid, so miso soup should be good way to make it delicious too!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
0.4 oz KIRIBOSHI DAIKON (dried daikon)
1 oz green onion, Chopped
0.7 oz (1 sheet) thin fried tofu, Cut into rectangles
1/2 teaspoons dried wakame (a type of seaweed)
1.7 cups (400ml) water
(Prepare extra water to reconstitute dried wakame)
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules.
1. Combine dried wakame with boiled water and wait until reconstituted. (takes about 1 min)
2. Drain in a sieve and wash with cold water lightly.
3. Wash KIRIBOSHI DAIKON well.
4. Heat water, KIRIBOSHI DAIKON, and green onion in a saucepan for 3 min.
5. Add thin fried tofu, wakame, and dashi granules. Simmer again for 2 min. Then remove from heat.
6. Add miso paste and stir until miso is completely melted.
Ready to eat!
Although I didn’t add sugar or any other sweetening, the soup gets amazingly sweet and nice. I think KIRIBOSHI DAIKON makes the soup so sweet much more than normal daikon.
Enjoy your miso soup!