10 cm gobo burdock root
300 cc water
1 tbsp miso
2 tsp plain yogurt
Rangiri diagonally cut daikon, gobo and carrot.
Immediately soak gobo in cold water.
In a pot, put water, daikon, gobo and carrot, and bring to boil.
Once boiling, reduce heat to medium low; simmer until tender.
Meanwhile, put miso and yogurt in a small container, take some liquid from pot, and loosen them.
When root vegetables are tender, add miso + yogurt mixture, heat it through, and remove from heat.
Serve in individual bowls, and garnish with chives.
- 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.