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Fiberful Miso Soup

Dried daikon strips (kiriboshi-daikon), dried gourd shavings (kanpyo), agar strips (ito-kanten) and shredded kombu seaweed (kiri-kombu). This miso soup uses all these dry foods.

Ingredients (4 servings)

Kiriboshi-daikon (dried) 8 g
Ito-kanten 2 g
Kanpyo 4 g
Kiri-kombu 4 g
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Rehydrate the kiriboshi-daikon and kanpyo in water and cut into proper sizes.
  2. Bring the dashi stock to a boil and boil the kiriboshi-daikon and kanpyo until tender. Dissolve the miso.
  3. Add the ito-kanten and kiri-kombu. Serve the miso soup in bowls.

★ A Note

Drying foods increases their umami (good taste) and preservability. These ingredients contain a lot of dietary fiber and are good for cleaning the insides of your body.

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