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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Grilled Japanese Leek, Daikon Radish and Baked Wheat Gluten Cake Miso Soup
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Grilled Japanese Leek, Daikon Radish and Baked Wheat Gluten Cake Miso Soup
Grilled Japanese leek (naganegi) adds a savory sweet taste to the miso soup.
Ingredients (4 servings)
| Naganegi | 2 stalks |
|---|---|
| Daikon radish | 1/4 |
| Kurumafu (Ring-shaped baked wheat gluten cake) |
8 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
Directions
- Cut the naganegi to 4 ~ 5-cm length and grill them until partially burnt. Cut the daikon radish into proper sizes and rehydrate the kurumafu in water.
- Bring the dashi stock to a boil and add the daikon radish. After the daikon is cooked, dissolve the miso and add the naganegi and kurumafu.
- Serve the miso soup in bowls.
★ A Note
With daikon radish and naganegi, this miso soup is good for you when you are getting a cold.
