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Kiriboshi Daikon and Shimeji Miso Soup

Coût $5, économiser $10

Source: Recommended by CookPal

  • 10 Min
  • 2 Portions
  • $5

INGRÉDIENTS

  • Vegetables

    • 15g kiriboshi daikon
    • 🍄 50g shimeji mushrooms

  • Seasoning

    • 1/4 tsp dashi powder
    • 2 tbsp miso

  • Liquid

    • 💧 400ml water

ÉTAPES

1

Rinse kiriboshi daikon thoroughly with water, squeeze out excess moisture, and cut into bite-sized lengths using kitchen scissors. Trim the root of shimeji mushrooms and separate them into smaller pieces.

2

In a pot, combine kiriboshi daikon, shimeji mushrooms, water, and dashi powder. Heat over medium heat until boiling, then simmer on low heat for 3–4 minutes until the kiriboshi daikon softens.

3

Turn off the heat and dissolve miso into the soup. Heat over medium heat until just before boiling, then remove from heat.

NUTRIMENTS

Par portion

🔥

80

Calories

  • 3g
    Protéines
  • 10g
    Glucides
  • 2g
    Graisses

💡 Astuces

Use fresh miso for a richer flavor.This soup pairs well with steamed rice for a complete meal.You can substitute shimeji mushrooms with other types of mushrooms like enoki or shiitake.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.