Miso Soup with Daikon and Aburaage
みそ汁（大根・油揚げ） · Misoshiru (Daikon, Aburaage)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Miso soup is on the table at Japanese preschools almost every day, and this daikon and aburaage version is one of the most classic pairings. The daikon is simmered slowly in dashi until it turns tender and sweet, and the aburaage soaks up the broth and adds a mellow, savory richness that children love. Rinsing the aburaage with hot water first washes off excess oil, so the soup stays light and clean-tasting with the mild seasoning we use for young children.
Wheat-free, but uses miso (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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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
- 30 gdaikon radish
- 3 gaburaage (fried tofu pouch)Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
Seasonings
- 150 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 4.5 gmisoFermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
About the Japanese ingredients in this recipe
- aburaage (fried tofu pouch) (油揚げ)
- Thin slices of tofu deep-fried until puffy and golden, sold in packs in the refrigerated section of Japanese and Asian markets. Substitute: Firm tofu, thinly sliced and pan-fried until golden.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- miso (みそ)
- Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
Directions
- 1
Cut the daikon into fairly thick quarter-rounds, about 1.5 cm thick. Pour boiling water over the aburaage to remove excess oil, then cut it lengthwise into 4 pieces and slice into thin strips.
- 2
Put the dashi stock and daikon in a pot and bring to a boil, then add the aburaage and simmer over low heat for about 15 minutes.
- 3
Once the daikon is tender, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 27 kcal | 54 kcal | 27 kcal |
| Protein | 2 g | 3.9 g | 2 g |
| Fat | 1.4 g | 2.7 g | 1.4 g |
| Carbohydrates | 2.7 g | 5.4 g | 2.7 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 25.5 mg | 51 mg | 25.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 183 mg | 366 mg | 183 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 27 kcal | 2 g | 1.4 g | 2.7 g | 0.6 g | 0.8 g | 25.5 mg | 0.3 mg | 183 mg |
| 1 adult serving | 54 kcal | 3.9 g | 2.7 g | 5.4 g | 1.2 g | 1.5 g | 51 mg | 0.6 mg | 366 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.
