Miso Soup with Cabbage and Daikon
みそ汁（キャベツ・大根） · Misoshiru (Kyabetsu, Daikon)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Miso soup is the everyday soup of Japan, and at preschool it shows up on the lunch tray almost daily, with the vegetables changing by the season. This version pairs cabbage and daikon radish, two vegetables that turn soft and gently sweet as they simmer in bonito and kombu dashi, so even small children find them easy to eat. The daikon goes into the pot first so it has time to cook through, and the miso is stirred in at the very end to keep its flavor and aroma fresh.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 18 gcabbage
- 36 gdaikon radishA large, mild white Japanese radish that turns tender and sweet when simmered. Substitute: Turnip or kohlrabi, or regular radish.
Seasonings
- 180 gbonito and kombu dashiJapanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- 6 glight rice misoA pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.
About the Japanese ingredients in this recipe
- daikon radish (だいこん)
- A large, mild white Japanese radish that turns tender and sweet when simmered. Substitute: Turnip or kohlrabi, or regular radish.
- bonito and kombu dashi (かつお・昆布だし汁)
- Japanese soup stock made from dried bonito flakes and kombu kelp, the everyday base for soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a light vegetable or chicken stock.
- light rice miso (米みそ（淡色辛みそ）)
- A pale, salty rice miso, the standard everyday miso in Japan. Substitute: Any light, white, or awase (blended) miso.
Directions
- 1
Cut the cabbage into 1 cm squares and the daikon into thin quarter-rounds (icho-giri).
- 2
Put the dashi and daikon in a pot and bring to a boil, then add the cabbage and simmer.
- 3
Once the vegetables are tender, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 24 kcal | 48 kcal | 24 kcal |
| Protein | 1.8 g | 3.6 g | 1.8 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 3.5 g | 6.9 g | 3.5 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 24 kcal | 1.8 g | 0.5 g | 3.5 g | 1 g | 30 mg | 0.5 mg |
| 1 adult serving | 48 kcal | 3.6 g | 0.9 g | 6.9 g | 2.1 g | 60 mg | 0.9 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
