Miso soup is a staple Japanese dish that complements most meals. This recipe uses white miso, which has a gentle taste that brings out the flavor of the ingredients you combine it with. Please give it a try!
Nutrition per Serving
- 1.06 oz Carrot
- 1.06 oz Radish
- 1.06 oz Japanese leek
- 300 ml Dashi soup
- 4 tsp White miso
Cut the carrot into half-moon slices and the radish into quarter-rounds. Cut the Japanese leek into thin diagonal slices.
Put dashi soup stock, carrots, and radishes in a pot. Simmer on low heat for 3-4 minutes until soft.
Add Japanese leek and simmer for another 1-2 minutes. Turn the heat off and dissolve the white miso into the soup, and it's done.
White miso contains less salt than red or mixed (white and red) miso. You can use red or mixed miso for this recipe, but we recommend reducing the amount to 1 tbsp.