I am so happy that I could take beautiful picture of Kawazu cherry blossom (an early cherry blossom) while running today! It had just begun to bloom few days ago, but it’s almost enough for Ohanami (cherry blossom viewing).
Japanese people love Ohanami (probably just wanna drink outside rather than watching blossom). It’s very nice to have snacks and favorite foods with drink under cherry blossom trees.
Well… Although miso soup can’t be the member of Ohanami, please have it at home meal some time!
Today’s miso soup will use MIZUNA (potherb mustard) which includes abundant vitamin C.
It matches so well with thin fried tofu, so please look forward to it!
【Recipe (2 servings)】
Ingredients
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
1.3 oz MIZUNA (potherb mustard), Chopped
2 oz radish, Sliced
0.7 oz (1 sheet) thin fried tofu, Cut into rectangles
1.7 cups (400ml) water
*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.
Directions
1. Heat water and radish in a saucepan until daikon turn translucent.
2. Add MIZUNA, radish, and dashi granules. Simmer again for 1 min. Then remove from heat.
3. Add miso paste and stir until miso is completely melted.
Ready to eat!
MIZUNA can be eaten raw so you don’t have to heat long time. If you wanna enjoy fresh texture of MIZUNA, just put it on a bowl right before you eat.
Today’s miso soup gave me refreshing feeling with delicious green vegetable!
Enjoy your miso soup!
