Miso Soup with Daikon and Nameko Mushrooms
みそ汁（大根・なめこ） · Misoshiru (Daikon, Nameko)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Miso soup is on the table almost every day in Japan, and at preschool it is one of the dishes children look forward to most. This version pairs thick slices of daikon radish, simmered until tender, with nameko - small, amber-colored mushrooms with a naturally slippery coating that makes the soup pleasantly silky and easy to swallow. The daikon turns sweet as it cooks, and the mild dashi and miso let that sweetness come through, so even children who are wary of vegetables tend to finish their bowls. Nameko are sold fresh or in small packs at Japanese grocers; if you cannot find them, small shimeji or button mushrooms will work.
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
- 15 gnameko mushroomsSmall, amber-colored Japanese mushrooms with a naturally slippery coating, often used in miso soup. Substitute: Shimeji, enoki, or thinly sliced button mushrooms.
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
- nameko mushrooms (なめこ)
- Small, amber-colored Japanese mushrooms with a naturally slippery coating, often used in miso soup. Substitute: Shimeji, enoki, or thinly sliced button mushrooms.
- 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 radish into thick quarter-rounds (ichogiri). Rinse the nameko mushrooms briefly, and roughly chop any with large caps.
- 2
Put the dashi stock and daikon in a pot and bring to a boil, then add the nameko mushrooms and simmer.
- 3
When the daikon is tender, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 16.5 kcal | 33 kcal | 16.5 kcal |
| Protein | 1.4 g | 2.7 g | 1.4 g |
| Fat | 0.3 g | 0.6 g | 0.3 g |
| Carbohydrates | 3.3 g | 6.6 g | 3.3 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 16.5 mg | 33 mg | 16.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 199.5 mg | 399 mg | 199.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 16.5 kcal | 1.4 g | 0.3 g | 3.3 g | 0.9 g | 0.8 g | 16.5 mg | 0.3 mg | 199.5 mg |
| 1 adult serving | 33 kcal | 2.7 g | 0.6 g | 6.6 g | 1.8 g | 1.5 g | 33 mg | 0.6 mg | 399 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.
Ingredients in this recipe
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