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


Konsai to tofu no akadashi / red miso soup with root vegetables and tofu

Tofu tastes heavenly in red miso soup deepened by sesame oil. One of my favorite red miso soups.

10-15 cm gobo burdock root
1/2 carrot
3-4 cm daikon radish
1/2 yakidofu (broiled tofu)
Several chives or 1 green onion
300 cc dashi
1 tbsp red miso


Rangiri diagonal cut gobo, and immediately soak in water. Rangiri diagonal cut carrot and daikon.
Cut yakidofu in matching size.
Cut chives in small pieces (5-8 mm).


In a pot, heat sesame oil, and saute gobo, carrot and daikon on medium high heat, adding in this order (hard vegetables first, 1-2 minutes each).


Pour dashi.

Add yakidofu.

Cover and simmer until all ingredients are tender.


In the meantime, take some liquid from pot and mix with miso.

When vegetables are soft, remove from heat, and add miso.


Serve in individual bowls, and garnish with chives.

  • Other root vegetables such as satoimo baby taro root and renkon lotus root as well as konyaku yam cake are good choices, too.
  • All miso tastes different. If unfamiliar, first put less than specified, taste, and add more as necessary.

No comments: