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We hope you got insight from reading it, now let’s go back to daikon radish miso soup with small dried sardines recipe. To cook daikon radish miso soup with small dried sardines you only need 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Daikon Radish Miso Soup with Small Dried Sardines:
- Use 600 ml Water
- You need 6 small dried sardines (niboshi)
- Take 1/4 Daikon radish (julienne)
- Prepare 1 Aburaage (cut into rectangles)
- Use 1 block Silken tofu (diced)
- Use 2 tbsp Miso
- Provide 1/2 Japanese leek (sliced into thin rounds)
Steps to make Daikon Radish Miso Soup with Small Dried Sardines:
- Remove heads and guts of the dried sardines. Snap in half. Add water and sardines into a pot, and soak for about 1 hour.
- Turn on the heat. When it starts to boil, turn down the heat to low, and boil for 10 minutes.
- Turn up the heat to medium, then add the daikon radish and aburaage. When the daikon radish softens, add the tofu.
- Bring to a boil again, and add the miso and Japanese leek.
Sometimes, she made the soup stock with dried bonito flakes, which tasted much better even if she didn't take them. Stir in the soybean paste, or run them through a strainer in the broth if you don't want the bean pieces in your soup. Drop the scallions in, and boil for a couple more minutes. Add soup soy sauce or salt, if necessary, and pepper to taste. Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen.
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