Tuesday, November 3, 2009
I had bought a large fresh daikon radish from the farmer's market. I love diakon radish. It's some good stuff. It's used in a Philippines soup called sinigang. I'll be making that in the near future. For this one soup, I just wanted something fairly simple. It can't get any more simple than making miso soup. How easy is it? Well, all you need is stock or water and miso paste. Then add tofu and green onions. It only takes minutes to make.
I love miso soup. I always make it a habit to order a nice hot bowl of the stuff whenever I eat out at a Japanese restaurant along with with some fresh edamame and whatever sushi I'm in the mood for.
Traditional miso soup uses dashi, which is fish stock. Since fish stock isn't readily available as vegetable or chicken, I went for some veggie stock. making this a perfect vegetarian dish. So some veggie stock, water, daikon radish and a little salt and pepper and that's about it. I added some ramen noodles shortly before serving as it doesn't take long to cook.
Daikon Miso Soup
1 12oz can vegetable stock
1 Tbsp white miso paste
1 1/2 c water
1 long daikon radish - peeled & cut into 1/8-inch slices
1 packet ramen noodles (minus seasoning)
salt & pepper
Combine the water and vegetable stock in a pot. Add the radish and bring to a slight boil and until the radish becomes tender.
Dissolve the miso paste in a small bowl with some of the stock before adding into the soup. Then add the dissolved miso into the pot and let it simmer for several minutes.
Add the ramen noodles 5 minutes before serving.