Winter Miso Soup with Daikon, Shiitake and Tofu
A clear, warming miso soup with daikon, shiitake and tofu that wins you over on cold winter days with subtle umami and fresh ginger.
By yumbelo · 4 servings · 30 minutes
Ingredients
- 1.5 l Water
- 10 g Kombu (dried kelp)
- 150 g Shiitake mushrooms
- 300 g Daikon radish
- 2 pc Carrots
- 3 pc Spring onions
- 20 g Ginger
- 1 pc Garlic clove
- 250 g Firm tofu
- 3 tbsp Light miso paste
- 1 tbsp Cooking oil
- 5 g Wakame (dried seaweed)
- Salt
Method
- Place the kombu in a pot with the water and heat slowly; remove it just before the water reaches the boil.
- Clean the shiitake mushrooms, remove the stems and cut the caps into thin strips.
- Peel the daikon and carrots and cut them into thin half-moons or sticks.
- Peel the ginger and grate it finely, finely chop the garlic, and slice the spring onions into fine rings, keeping the green and white parts separate.
- Heat the oil in a pot, briefly sweat the ginger and garlic, then add the carrots and daikon and sweat them together for 3 minutes.
- Add the shiitake and the stock, bring to a boil and simmer over medium heat for 10 minutes.
- Add the wakame and let it steep for 3 minutes, then cut the tofu into cubes and add it to the soup.
- Stir the miso paste smooth with a ladle of stock, add it to the pot and do not let it boil again so the aroma is preserved.
- Season with salt, stir in the white spring onion rings and sprinkle the green rings over the hot soup as a garnish.