No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup.
You can have No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup
- Prepare 10 grams of Kiriboshi daikon.
- Prepare 1 of Kurumabu.
- It's 600 ml of Water.
- Prepare 2 tsp of Dashi stock granules.
- Prepare 1/2 of Aburaage.
- You need 1 tbsp of Miso.
- You need 1 of Chives or thin green onions (if you have them).
No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup instructions
- Put the water in a pan. Give the kiriboshi daikon a quick wash, cut it up into easy-to-eat lengths with kitchen scissors, and put it in the pan..
- Break up the kurumabu into bite-sized pieces with your hands and put it in the pan. Add the dashi stock granules too..
- Partially cover the pan with a lid and start cooking over high heat. When it comes to a boil turn down the heat to medium-low and add the aburaage. Be careful not to let it boil over..
- When all the ingredients are tender, dissolve in the miso. Turn the heat up and then turn it off just before the soup comes to a boil. Done!.
- Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way..
