Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
- Search among all miso soups
Taro Miso Soup
Taro, daikon radish and carrot in season are very sweet and make the miso soup tastier.
Ingredients (4 servings)
| Taros | 2 |
|---|---|
| Daikon radish | 4 cm |
| Carrot | 1/2 |
| Aburaage (Deep-fried tofu) | 1 piece |
| Banno-negi (Thin green onion) | 2 stalks |
| Shichimi-togarashi (Japanese mixed spices) |
A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Peel the taros and cut into 1-cm round slices. Cut the daikon radish and carrot into large pieces and the aburaage to 1-cm width. Chop the banno-negi finely.
- Boil the taros, carrot and daikon in the dashi stock until tender. Add the aburaage and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the banno-negi sprinkled and the shichimi-togarashi sprinkled to taste.
★ A Note
This miso soup is full of root vegetables in season and makes your heart and body warm.
