VEGAN
Miso Soup with Daikon
0
0
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
1
Description
Recipe by Chef John Smith for the restaurant 'Garden Bistro'.
Ingredients
- Daikon - 0.7 oz
- Miso Paste - 0.7 oz
- Scallions - 2 stalks
- Gingerbread-flavored syrup - to taste
- Soy Sauce - to taste
- Wakame Seaweed - 1 tablespoon
Step by Step guide
Step 1
Slice the daikon into thin strips, pour in 200 ml of cold water, and boil until tender.
Step 2
Ladle some of the broth in which the daikon was cooked into a separate bowl, add the miso paste, and mix thoroughly to avoid lumps in the finished soup.
Step 3
Combine the broth with the daikon and the diluted miso paste, mix everything thoroughly, and bring to a boil.
Step 4
Add the sugar syrup and soy sauce. When serving, garnish the miso soup with wakame seaweed and green onions.
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