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Oyster and Daikon Radish Miso Soup
Winter is the best season to enjoy large, firm-textured oysters.
Ingredients (4 servings)
| Oysters | 8 |
|---|---|
| Daikon radish | 1/4 |
| Banno-negi (Thin green onion) | 2 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Wash the oysters quickly with water. Cut the daikon radish into thin quarter slices. Cut the banno-negi to 5-cm length.
- Bring the dashi stock to a boil and add the daikon. After the daikon is cooked, add the oysters, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the banno-negi on top.
★ A Note
Seasonal food is tasty and very nutritious. With oysters, daikon and green onion, this is a seasonal miso soup in winter.
