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Written by Administrator
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Sunday, 21 November 2004 |
 miso Soup w Dried Daikon
This miso soup recipe is different in rather than utilizing fresh daikon, it is using the dried version instead. Recipe Provided by The Mitoku Company
Though fresh daikon is quite common, it is also available as dried. Some dried daikon (also called kiriboshi daikon) is still being made by a traditional process carried out only in the winter months. Fresh daikon root is simply shredded, then allowed to dry thoroughly in the sun. Drying gives daikon a sweet, mellow taste and preserves most of its nutritional value. Stored in a sealed package in a cool, dry place, dried daikon keeps well, thus providing a good supplement to a winter diet.
To reconstitute dried daikon, soak it in lukewarm water for 10-15 minutes if you are planning to boil it, 30-60 minutes if sautéing or pickling. Remove daikon, squeeze out excess water, chop, and add to soups and stews or sauté alone or with other vegetables.
Miso Soup w Dried Daikon
Serves 4
6 cups lukewarm water
½ cup dried daikon
1 carrot, sliced
1 - 1½ cups chopped kale or mustard greens
4 level tablespoons Barley Miso or Brown Rice Miso
Soak daikon in the 6 cups water for 10-15 minutes, then squeeze out excess water (reserve soaking water). Chop daikon and combine with soaking water in a medium-sized saucepan. Bring to a simmer, add sliced carrot and simmer 10 minutes. Add greens and simmer 5-7 minutes more. Remove from heat. Dilute the miso in a little of the broth and add to soup. Allow it to sit a couple minutes before serving.
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