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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
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
Directions
- Rehydrate the kiriboshi-daikon and kanpyo in water and cut into proper sizes.
- Bring the dashi stock to a boil and boil the kiriboshi-daikon and kanpyo until tender. Dissolve the miso.
- 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.
