Miso Soup with Daikon and Enoki Mushrooms
みそ汁（大根・えのき） · Misoshiru (Daikon, Enoki)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Miso soup is on the table almost every day in Japanese homes and school lunchrooms, and this daikon and enoki version is one of the simplest and most comforting. Daikon simmered in dashi turns soft and mildly sweet, while the enoki mushrooms add a pleasant, slippery texture that children enjoy slurping up. Because the miso is stirred in only at the very end, the soup keeps its fresh aroma and stays lightly seasoned, just right for young children.
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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
- 37.5 gdaikon radishA large, mild white Japanese radish that turns tender and sweet when simmered. Substitute: Turnip or kohlrabi, or regular radish.
- 15 genoki mushroomsLong, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch. Substitute: Thinly sliced button mushrooms.
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.
- 7.2 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.
- enoki mushrooms (えのきたけ)
- Long, thin, white mushrooms with tiny caps sold in a bunch, with a mild flavor and slight crunch. Substitute: Thinly sliced button mushrooms.
- 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 daikon into thin quarter-rounds (icho-giri) and cut the enoki mushrooms into 2 to 3 cm lengths.
- 2
Put the dashi and daikon in a pot and bring to a boil, then add the ingredients from step 1 and simmer. Once everything 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 | 2.1 g | 4.2 g | 2.1 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 3.9 g | 7.8 g | 3.9 g |
| Salt equivalent | 1.2 g | 2.4 g | 1.2 g |
| Calcium | 22.5 mg | 45 mg | 22.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 27 kcal | 2.1 g | 0.5 g | 3.9 g | 1.2 g | 22.5 mg | 0.6 mg |
| 1 adult serving | 54 kcal | 4.2 g | 0.9 g | 7.8 g | 2.4 g | 45 mg | 1.2 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.
