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Miso Soup Full of Vegetables

Recipe Miso Soup Full of Vegetables


First:

Peel daikon radish and cut into rectangles.

Remove the stems of fresh shiitake mushrooms and slice.

Slice naganegi (Japanese leek) diagonally.

Wash the canned fiddleheads. Chop off both hard ends and cut into 3cm(1.2 inch) lengths.


Second:
Place the dashi broth and radish in a pot. Cook over medium heat and bring it to a boil. Simmer until the radish is translucent. Then add mushrooms, leek slices, fiddleheads, and simmer for 2-3 minutes.

When it comes to a boil again, add miso and soften it in the broth until it dissolves. Just before it boils again, add chopped leeks. Stir lightly and turn off the heat. Pour the soup in a serving bowl.

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