Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with dashi soup stock to create miso soup. Here we have a unique recipe for miso soup, but there are seasonal and regional varieties you may wish to try once you’ve mastered the basics.
100g Daikon Radish, cut into sticks
80g Abura-Age Tofu, thinly sliced
3 tbsp Spring Onions, thinly sliced
HOW TO PREPARE
- Blanch abura-age tofu in boiling water for a minute to discard grease. Drain and squeeze excess water.
- Slice into thin strips.
- Cook the daikon radish in dashi over medium heat to the boil, then add abura-age tofu.
- Turn heat to low and add Blended miso.
- Melt the miso in the dashi until it is completely mixed.
- Add spring onions and serve hot.
Watch our easy to follow video for clear instructions.