365 Days Miso Soup
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Taro Miso Soup
Taro, daikon radish and carrot in season are very sweet and make the miso soup tastier.
Ingredients (4 servings)
| Taros | 2 |
|---|---|
| Daikon radish | 4 cm |
| Carrot | 1/2 |
| Aburaage (Deep-fried tofu) | 1 piece |
| Banno-negi (Thin green onion) | 2 stalks |
| Shichimi-togarashi (Japanese mixed spices) |
A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Peel the taros and cut into 1-cm round slices. Cut the daikon radish and carrot into large pieces and the aburaage to 1-cm width. Chop the banno-negi finely.
- Boil the taros, carrot and daikon in the dashi stock until tender. Add the aburaage and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the banno-negi sprinkled and the shichimi-togarashi sprinkled to taste.
★ A Note
This miso soup is full of root vegetables in season and makes your heart and body warm.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
