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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Vegetable Kenchin-jiru Soup
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Vegetable Kenchin-jiru Soup
With a lot of colorful vegetables, this is a nutritious miso soup which warms you up.
Ingredients (4 servings)
| Daikon radish | 4 cm |
|---|---|
| Carrot | 1/2 |
| Gobo (burdock) | 1/2 |
| Aburaage (Deep-fried tofu) | 1/2 piece |
| Kinusaya (Green snow peas) | 8 pods |
| Potato starch with water | 4 teaspoons |
| Shichimi-togarashi (Japanese mixed spices) |
A pinch if necessary |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Slice the daikon radish, carrot, gobo, aburaage and kinusaya into thin strips.
- Boil the ingredients in the dashi stock.
- Lower the heat and dissolve the miso. Add the potato starch with water to thicken the soup. Serve the miso soup in bowls with the shichimi-togarashi sprinkled to taste.
★ A Note
Soup with potato starch envelops the ingredients, keeping the miso soup warm longer.
