Miso Soup with Daikon and Wakame
みそ汁（大根・わかめ） · Misoshiru (Daikon, Wakame)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Miso soup is on the table at almost every Japanese meal, and this daikon and wakame version is one of the most familiar pairings of all. Daikon simmered in dashi turns soft and mild, and small pieces of wakame slip easily onto a child's spoon. With the seasoning kept light for young children, the soup is comforting and simple to make alongside any main dish.
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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
- 0.5 gdried cut wakameSmall pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- 25.5 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.
- 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
- dried cut wakame (カットわかめ)
- Small pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- 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
Soak the wakame in water to rehydrate it, then chop it finely. Cut the daikon into thin quarter-rounds (ichogiri).
- 2
Put the dashi and daikon in a pot and bring to a simmer. Once boiling, add the wakame. When the daikon is tender, stir in the miso until dissolved.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 21 kcal | 42 kcal | 21 kcal |
| Protein | 1.8 g | 3.6 g | 1.8 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 2.8 g | 5.7 g | 2.8 g |
| Salt equivalent | 1.4 g | 2.7 g | 1.4 g |
| Calcium | 24 mg | 48 mg | 24 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 21 kcal | 1.8 g | 0.5 g | 2.8 g | 1.4 g | 24 mg | 0.5 mg |
| 1 adult serving | 42 kcal | 3.6 g | 0.9 g | 5.7 g | 2.7 g | 48 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.
