Guest guest Posted February 28, 2003 Report Share Posted February 28, 2003 Miso Soup with Daikon (Serves 4) Especially good for a winter dish. Oriental people believe miso and daikon make the body warm, and I believe it really works! 4 cups of vegan style dashi (see first recipe above) 2/3 pound of daikon,* julienned 1-3 teaspoons of miso (all types can be used, but in winter, shiro miso would be the best) Recommended suikuchi: Grated ginger, thinly cut welsh onion, thinly cut Japanese basil (shiso), yuzu peel, shichimi (seven-spice chili), or roasted sesame seeds Place dashi in a saucepan. Put daikon into dashi and boil them together. Remove scum. When daikon becomes tender, reduce the heat and add 1 teaspoon of miso at first. Taste and if you need more miso, add it little by little. Remove the pan from the heat before the miso soup boils again. Put a pinch of suikuchi on miso soup. Serve hot. *You can find daikon at supermarkets or Oriental stores. If you can get daikon with leaves, use the leaves, too. In this case, cut daikon leaves into bite size pieces and first lightly stir-fry them with a little vegetable or sesame oil. Add them to dashi before adding miso. Recommended arrangement of ingredients: Daikon and wakame, daikon and spinach, daikon and satoimo (Japanese taro), etc. Total calories per serving: 39 Fat: <1 gram Carbohydrates: 8 grams Protein: 1 gram Sodium: 128 milligrams Fiber: 3 grams Source: Vegetarian Journal Flor "Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV Quote Link to comment Share on other sites More sharing options...
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