Kakitama oroshi no misoshiru / egg flower and grated daikon radish miso soup
Grated daikon radish makes egg miso soup super soothing yet substantial. It’s great when your stomach feels tired or when wanting something mild that warms up your body.
<Ingredients>
300 cc dashi
1 egg
10 cm skinny or 5 cm thick (approx. 100 g) daikon radish
1 tbsp + 1/4 tsp miso
1 green onion (green section)
<Directions>
1.
Lightly beat egg, thinly slice green onion, and grate daikon.
2.
In a pot, bring dashi to boil.
Remove from heat, and add miso.
3.
Lightly squeeze grated daikon to remove excess water, and add to miso soup.
4.
Heat miso soup but keep it below boiling temperature, and swirl in egg.
When egg hardens (becomes opaque, at least halfway through), stir quickly to prevent egg from forming one large clump and to keep it from sticking to the bottom.
5.
Serve in individual bowls, and top with green onion.
<Notes>
<Ingredients>
300 cc dashi
1 egg
10 cm skinny or 5 cm thick (approx. 100 g) daikon radish
1 tbsp + 1/4 tsp miso
1 green onion (green section)
<Directions>
1.
Lightly beat egg, thinly slice green onion, and grate daikon.
2.
In a pot, bring dashi to boil.
3.
Lightly squeeze grated daikon to remove excess water, and add to miso soup.
4.
Heat miso soup but keep it below boiling temperature, and swirl in egg.
5.
Serve in individual bowls, and top with green onion.
<Notes>
- The above recipe has slightly more miso than usual (1/4 tsp more), as water from grated daikon weakens the soup. The extra miso is not needed if using less daikon.
- Make sure grated daikon has enough moisture (dripping from grated daikon) when putting it in miso soup. If too much water is squeezed out, daikon would taste like bland, fibrous pulp.
- One egg is maximum. This is a great way to finish any small amount of leftover beaten egg.
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