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)

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

daikon, water, granules, aburaage, chives

Taken from cookpad.com/us/recipes/155308-no-pre-soaking-required-kiriboshi-daikon-and-kurumabu-miso-soup (may not work)