Konsai no yooguruto misoshiru / root vegetable miso soup with yogurt

A tasty miso soup without dashi! Miso and yogurt, both fermented food, go hand in hand to make a flavorful broth with lingering umami. Here is an example with daikon radish, gobo burdock root and carrot.

<Ingredients>

4-5 cm daikon radish
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.