<Ingredients>
10 cm gobo burdock root
1/3-1/2 carrot
Several chives
300 cc water
1 tbsp miso
2 tsp plain yogurt
<Directions>
1.
Rangiri diagonally cut daikon, gobo and carrot.
Immediately soak gobo in cold water.
Chop chives.
2.
In a pot, put water, daikon, gobo and carrot, and bring to boil.
Once boiling, reduce heat to medium low; simmer until tender.
Remove any foam that appears on surface.
3.
Meanwhile, put miso and yogurt in a small container, take some liquid from pot, and loosen them.
4.
When root vegetables are tender, add miso + yogurt mixture, heat it through, and remove from heat.
5.
Serve in individual bowls, and garnish with chives.
<Notes>
- Yogurt works with any miso soup. Make sure to heat soup through (but not briskly bubbling) at the end -- it seems to eliminate the sourness of yogurt.
- When yogurt is added to regular miso soup made with dashi, it gives a rich note to the soup.
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