Kiriboshi-daikon is another ingredient packed with umami. It instantly adds a soft and deep taste to miso soup. Niboshi dashi--stock made with young dried sardines—provides the punch to counter kiriboshi-daikon's sweet note. Below I used iriko (tiny niboshi), as I was out of regular niboshi.
1/2 of recipe:
37 calories; 2.2 g protein; 0.4 g fat; 6.3 g carbohydrate; 3.8 g net carbs; 235 mg sodium (with reduced-sodium miso; 351 mg with regular miso); 0 mg cholesterol; 2.5 g fiber
1/2 of recipe:
37 calories; 2.2 g protein; 0.4 g fat; 6.3 g carbohydrate; 3.8 g net carbs; 235 mg sodium (with reduced-sodium miso; 351 mg with regular miso); 0 mg cholesterol; 2.5 g fiber
