Recipe of Speedy Daikon & Mushroom Miso Soup

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Steps to Prepare Award-winning Daikon & Mushroom Miso Soup. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Daikon & Mushroom Miso Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Daikon & Mushroom Miso Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Daikon & Mushroom Miso Soup using 4 ingredients and 7 steps. Here is how you cook that.

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup. Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added. In this recipe, I use daikon and mushroom. (Youtube video: https://youtu.be/VZFw75myrew)

Ingredients and spices that need to be Make ready to make Daikon & Mushroom Miso Soup:

1. 4 cups dashi
2. 1/2 cup julienne daikon
3. 1/2 cup shimeji mushroom
4. 2 tbsp miso paste, (white, red, or yellow)

Instructions to make to make Daikon & Mushroom Miso Soup

1. Peel off the radish skin, rinse and julienne into thin strips
2. Cut off the root of the shimeji mushroom. Break the mushroom apart. Rinse and let dry.
3. Add 4 cups of dashi into a pot. Turn the heat on to medium-high and let the dashi come to a boil.
4. Once the broth comes to a boil, add ½ cup of julienne daikon. Cook for about 1 minute.
5. Add ½ cup of mushroom into the pot and continue to cook for another 1 minute
6. When the time is up, turn of the heat, then you can put 2 tbsp of white miso paste to the pot. To mix the miso paste into the broth, use a small strainer and a spoon and mash the paste again the strainer. This will create the cloudy broth that you always see in the traditional miso soup.
7. Serve warm. (Youtube video: https://youtu.be/VZFw75myrew)

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