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


Konsai no misoshiru / miso soup with root vegetables

One of typical miso soups served at our table. Especially nice on cold and cool days.

300 cc dashi
1 tbsp miso
7-10cm gobo burdock root
2-3cm daikon radish
1/2 small carrot
1/2 potato
Several kabu turnip leaves


Cut root vegetables into matching size & shape.
(Photo shows rangiri cut.)

Soak gobo in water.

Cut kabu leaves 3-4cm long.


In a pot, put dashi, gobo and carrot, and bring to boil on medium to medium high heat.
When it starts to boil, reduce heat to medium low.

After 5 minutes or so, add potato and daikon, and continue cooking until all root vegetables are soft.


When all root vegetables have 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 kabu leaves and stir in soup.

  • Potato and daikon are put in dashi later because they cook faster than carrot and gobo.
  • When in a hurry or when your stomach is tired, thinly slice root vegetables.
  • For a spot of green, any leafy vegetables in season works.

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