Ingredients- 4 cups of japanese broth (see below 2 ways how to make it) - 1 tablespoon of miso paste - 10 cm od daikon (Japanese radish) - green onions
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Make the broth #1. Boil 4 cups of water, add the Japanese soup bag and boil covered for 10 min. Remove the bag. |
Make the broth #2. Boil 4 cups of water, add the Japanese Fish Soup Stock and boil covered for 5 min. Dry out the fish and save the water. |
Wash a daikon (Japanese radice) and peel about 10cm. Cut it in thin long and schort slices. When the broth is boiling add the redice and let it cook for 10 min. |
When the daykon radice is cooked add 1 tablespoon of miso paste. Let it melt in the broth using a strainer. |
Let it cook for 5 more minutets. In the meanwhile chop the green onions. |
Just before serving add the green onions on top of the soup. Serve hot. |
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