<DAIKON RADISH & FRIED TOFU CREAMY MISO SOUP/ 大根油揚げじゃこ味噌汁>
＜Yield> 4 serving
<Prep time> 6mins
<Cook time> 15 mins
2cups diced (300g) daikon radish
½ block (50g) konnyaku
1 cup diced (70g) carrot
1 piece fried tofu
1 cup diced (150g ) onion
3 tbsp dried sardines
1 ½ tbsp - 2 tbsp yellow miso
1 cup (200ml) soymilk
3 cups (600ml) water
1; Cut konnyaku into ½ inch dice and cook it in salted water( 500ml water & ½ tsp salt) for 1 min to remove the odor. Slice it and set it aside.
2; Chop daikon radish, carrot and onion into small bite size pieces. Pour the boiling hot water over the fried tofu and squeeze the moisture to remove the excess oil when it’s safe enough to touch.(Optional step) Slice fried tofu into ½ inch thick.
3; Into the large pot, add 1, 2, and dried sardines. Pore the water. Once it comes to a boil, reduce the heat to low and cook it on medium heat until vegetables are cooked.
4; Add soymilk. Dissolve the miso paste. Serve it in your bowl and garnish chopped spring onion.
<Miwa’s tips> ※Watch more on YouTube!
1; If you are vegan, swap dried sardines for dried shitake mushrooms.
2; After dissolving the miso paste, try not to boil to retain the aroma.
Keep them in an air-tight container in the fridge for 2 days.