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We hope you got insight from reading it, now let’s go back to no pre-soaking required: kiriboshi daikon and kurumabu miso soup recipe. You can cook no pre-soaking required: kiriboshi daikon and kurumabu miso soup using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup:
- Prepare 10 grams Kiriboshi daikon
- Get 1 Kurumabu
- Take 600 ml Water
- You need 2 tsp Dashi stock granules
- Prepare 1/2 Aburaage
- Use 1 tbsp Miso
- Prepare 1 Chives or thin green onions (if you have them)
Instructions to make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup:
- 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.
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