All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Daikon to mizuna no misoshiru / miso soup with daikon radish and mizuna

A gentle miso soup with a refreshing note.

300 cc dashi
1 tbsp miso
2-3 cm daikon radish
Several stalks of mizuna


Slice daikon, and cut mizuna to matching length of daikon pieces.


In a pot, put dashi and daikon, and cook on medium-low heat until tender.


When daikon has softened to the desired degree, add miso, less than the specified amount at first. Remove from heat.

Taste and add more miso if necessary.

Put mizuna and mix.

  • Mizuna stays relatively crispy in hot soup. If softer texture is desired, put mizuna before miso. Above, mizuna is added at the very end to keep the crispy texture to contrast with soft daikon.

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