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No Pre-soaking Required: Kiriboshi Daikon And Kurumabu Miso Soup Recipe

No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup Recipe
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Serving : 2
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Prepare the ingredients before making No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup in your home. Then, follow these steps below to serve No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup for your family or friends.

Ingredients: No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup

  • 10 grams Kiriboshi daikon
  • 1 Kurumabu
  • 600 ml Water
  • 2 tsp Dashi stock granules
  • 1/2 Aburaage
  • 1 tbsp Miso
  • 1 Chives or thin green onions (if you have them)

How to Make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup in your home by yourself.

    Step 1
  • Put the water in a pan. Give the kiriboshi daikon a quick wash, cut it up into easy-to-eat lengths with kitchen scissors, and put it in the pan.
  • Step 2
  • Break up the kurumabu into bite-sized pieces with your hands and put it in the pan. Add the dashi stock granules too.
  • Step 3
  • Partially cover the pan with a lid and start cooking over high heat. When it comes to a boil turn down the heat to medium-low and add the aburaage. Be careful not to let it boil over.
  • Step 4
  • When all the ingredients are tender, dissolve in the miso. Turn the heat up and then turn it off just before the soup comes to a boil. Done!
  • Step 5
  • Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way.
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