Miso Soup Recipe by Japanese cooking with Makiko
Cooking Instructions 1 Add water and a bag of dashi in a small pot. 2 Peel radish and slice and cut them in strips. Add to (1) and cook on a medium heat until soft. (5-10 mins) Lower heat as necessary. Remove the bag of dashi after 5 mins. 3 Remove the very bottom part (dirt) of enoki mushrooms and cut them in half (lengthwise). Add to the pot and cook for a few mins after radish is thoroughly cooked. 4 Add miso on low heat and mix well. 5 Add dried seaweed mix and bring to boil. (Dried seaweed mix expands once wet. Be careful not to put too much!!) 6 FYI - I love this dashi brand “Kayanoya” available online. Of course, any Japanese supermarkets would sell bags of dashi. If you like to make dashi soup stock from scratch using dried bonito flakes, dried fish or konbu, a type of seaweed, you can do so. (Recipe coming up soon!) 7 FYI - Root vegetables (typically radish, potato, sweet potato or pumpkin etc) need to be added when water is still not heated so they are cooked evenly. Other vegetables (typically yellow onion, zucchini or bean sprouts etc) can be added once water is heated. 1 Add water and a bag of dashi in a small pot. 1 Add water and a bag of dashi in a small pot. 2 Peel radish and slice and cut them in strips. Add to (1) and cook on a medium heat until soft. (5-10 mins) Lower heat as necessary. Remove the bag of dashi after 5 mins. 2 Peel radish and slice and cut them in strips. Add to (1) and cook on a medium heat until soft. (5-10 mins) Lower heat as necessary. Remove the bag of dashi after 5 mins. 3 Remove the very bottom part (dirt) of enoki mushrooms and cut them in half (lengthwise). Add to the pot and cook for a few mins after radish is thoroughly cooked. 3 Remove the very bottom part (dirt) of enoki mushrooms and cut them in half (lengthwise). Add to the pot and cook for a few mins after radish is thoroughly cooked. 4 Add miso on low heat and mix well. 4 Add miso on low heat and mix well. 5 Add dried seaweed mix and bring to boil. (Dried seaweed mix expands once wet. Be careful not to put too much!!) 5 Add dried seaweed mix and bring to boil. (Dried seaweed mix expands once wet. Be careful not to put too much!!) 6 FYI - I love this dashi brand “Kayanoya” available online. Of course, any Japanese supermarkets would sell bags of dashi. If you like to make dashi soup stock from scratch using dried bonito flakes, dried fish or konbu, a type of seaweed, you can do so. (Recipe coming up soon!) 6 FYI - I love this dashi brand “Kayanoya” available online. Of course, any Japanese supermarkets would sell bags of dashi. If you like to make dashi soup stock from scratch using dried bonito flakes, dried fish or konbu, a type of seaweed, you can do so. (Recipe coming up soon!) 7 FYI - Root vegetables (typically radish, potato, sweet potato or pumpkin etc) need to be added when water is still not heated so they are cooked evenly. Other vegetables (typically yellow onion, zucchini or bean sprouts etc) can be added once water is heated. 7 FYI - Root vegetables (typically radish, potato, sweet potato or pumpkin etc) need to be added when water is still not heated so they are cooked evenly. Other vegetables (typically yellow onion, zucchini or bean sprouts etc) can be added once water is heated. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Keto Egg Roll in a Bowl Yogurt Chocolate Chip Scones Italian Stuffed Shells Shoyu ramen 3 ingredients Lemon Mousse Keto Egg Roll in a Bowl Yogurt Chocolate Chip Scones Italian Stuffed Shells Shoyu ramen 3 ingredients Lemon Mousse Muskmelon-rose lassi Yogurt Chocolate Chip Scones Rj special mayonnaise Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing Street style aloo Japanese Oyako Don (Chicken & Egg on Rice) Pakki Mutton Biryani Fish cutlets (Japanese style Fried Fish) Dawat basmati brown rice mushroom spinach veg biryani No bake kiwi choco mini cake Muskmelon-rose lassi Yogurt Chocolate Chip Scones Rj special mayonnaise Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing Street style aloo Japanese Oyako Don (Chicken & Egg on Rice) Pakki Mutton Biryani Fish cutlets (Japanese style Fried Fish) Dawat basmati brown rice mushroom spinach veg biryani No bake kiwi choco mini cake