- Updated: November 26, 2021
This is a simple dish made with root vegetables, tofu and enoki mushrooms.
Red or brown dashi style miso paste is added just before serving.
Note:
Tbsp = tablespoon.
Tsp = teaspoon.
Chopped = chopped or cut into ½ cm pieces.
INGREDIENTS:
1 pack firm tofu/bean curd (about 300 g to 400 g per pack), diced into 8 cubes.
1 carrot sliced to a thickness of 25 mm.
1 white radish (daikon), sliced to a thickness of 25 mm to 50 mm.
100 g fresh enoki /straw mushrooms.
1 white onion quartered. This is optional if one or more of the above ingredients are not available.
8 cups (1,600 ml) water.
1 tbsp sesame oil.
1 tbsp soya sauce.
1 tbsp Mirin rice wine.
2 tbsp red or brown dashi style miso paste.
½ tsp salt – to adjust as required.
METHOD:
1. Add radish, carrot, enoki mushrooms and tofu to a pot of boiling water.
2. Switch to a medium flame after 10 minutes.
3. Add mirin, soya sauce, sesame oil to the soup and stir and mix.
4. After simmering for another 10 minutes or until the radish is translucent, switch off the flame.
5. Add and stir in the miso paste and add salt to taste.
6. Add the spring onions and close the lid.
7. After 5 minutes, give a quick stir and serve the soup hot.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Serves: 4 with rice and other dishes.
Cuisine inspiration: Japanese.