Japanese: Daikon to Oage no Misoshiru. This soup is a traditional recipe in which we use dashi for the base, then mix with miso paste. Oage (aburaage) is a thin piece of deep fried tofu and goes very well with miso soup. We also make sushi, stir-fry, udon and more.
Yield: 2 servings
Time: 10 minutes
Ingredients
- 1/2 aburaage (deep fried tofu, about 23g, thinly sliced)
- 1/4 lb daikon (very thinly sliced)
- 1/8 cup green onion (chopped)
Spices
- 1 tsp hon-dashi
- 2 tbsp miso paste
Preparation
- Add daikon to 3 cups of water in a sauce pan and boil
- When water boils, add dashi and dried tofu
- Add miso, and stir until mixed
- Serve in a small bowl with green onions
