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Daikon Radish and Wakame Seaweed Miso Soup

Recipe Daikon Radish and Wakame Seaweed Miso Soup


First:

Peel radish and cut in four lengthwise. Then slice crosswise into thin quarter-rounds.

Cut onion lengthwise into thin slices.

Rinse fresh wakame seaweed in water, cut into bite-size lengths and squeeze out water.


Second:
Place dashi broth and radish in a pot and cook over medium heat. When it comes to a boil, lower the heat. Add onions when radish is half-translucent.

When onions are soft, add miso and soften it in the soup to let it dissolve. Add wakame seaweed and chopped leeks, then turn off the heat. Pour soup in a serving bowl.

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