Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, daikon radish miso soup with small dried sardines. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Daikon Radish Miso Soup with Small Dried Sardines is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Daikon Radish Miso Soup with Small Dried Sardines is something that I’ve loved my whole life. They’re fine and they look fantastic.
Great recipe for Daikon Radish Miso Soup with Small Dried Sardines. It's ok to use dashi stock powder, but it's not quite as tasty as dashi, which took a long time to make. It's a waste to throw away the dried sardines after making dashi, so I left them in the soup.
To begin with this particular recipe, we must prepare a few components. You can cook daikon radish miso soup with small dried sardines using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Daikon Radish Miso Soup with Small Dried Sardines:
- Prepare 600 ml Water
- Get 6 small dried sardines (niboshi)
- Get 1/4 Daikon radish (julienne)
- Make ready 1 Aburaage (cut into rectangles)
- Make ready 1 block Silken tofu (diced)
- Prepare 2 tbsp Miso
- Get 1/2 Japanese leek (sliced into thin rounds)
Oage (aburaage) is a thin piece of deep fried tofu and goes very well with miso soup. The rest of the ingredients are used to sweeten the soup naturally. I usually use dried cuttlefish whenever I boil daikon radish soup as they give the soup a distinctive taste. If you have more than one kind of miso on hand, you should definitely combine them to make the miso soup more delicious.
Instructions to make Daikon Radish Miso Soup with Small Dried Sardines:
- Remove heads and guts of the dried sardines. Snap in half. Add water and sardines into a pot, and soak for about 1 hour.
- Turn on the heat. When it starts to boil, turn down the heat to low, and boil for 10 minutes.
- Turn up the heat to medium, then add the daikon radish and aburaage. When the daikon radish softens, add the tofu.
- Bring to a boil again, and add the miso and Japanese leek.
You can also use small-size niboshi, dried baby sardines, instead, but you should cook them from the beginning along with the other ingredients. It is a good source of calcium, fibre, iron and some other nutrients. Today is the third miso soup made from canned food. The one I used before was a mackerel can, but today I will try using a sardine can of water. By the way, here is the miso soup recipe using the old mackerel can.
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