This miso soup is characterized by its strong miso taste combined with Parmigiano cheese. Daikon radish and poached egg go surprisingly well together, making this a versatile soup that can be paired with both Western and Japanese dishes.
Additional parmigiano can be sprinkled just before eating for an even richer taste.
If you add a lot of parmigiano, reduce the amount of miso to balance the salt content.
- 5.5 oz Daikon radish
- 2 egg Egg
- to taste Parmigiano cheese
- 1.69 cup Dashi soup stock
- 1.5 tbsp Miso
- as needed Japanese leek
Cut the daikon radish into 1 inch by 1 quarter-inch strips. Cut the Japanese leek into small bite-size pieces.
Put dashi soup stock in a small pot. Add daikon radish and simmer.
Add the miso into the pot and gently mix until fully dissolved. Crack and gently drop in the eggs into the pot, cover with a lid and cook over low heat for 4-5 minutes.
Serve soup in bowls. Sprinkle with Japanese leek and parmigiano cheese.
To prevent the yolk from tearing, break the eggs into a bowl beforehand before gently sliding them in the pot.