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Radish and Potato Miso Soup
Fresh radish adds a refreshing taste to the miso soup.
Ingredients (4 servings)
|Konegi (Thin green onion)
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
(Kyushu-grown Barley Miso)
- Cut the radishes into thin round slices and the potato into 1-cm round slices. Chop the konegi finely.
- Boil the potato in the dashi stock. After the potato becomes tender, add the radishes and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.
★ A Note
Boil the radishes only for a moment to keep this miso soup tasty.