Miso Soup with Kiriboshi Daikon and Carrot
みそ汁（切干大根・にんじん） · Misoshiru (Kiriboshi Daikon, Ninjin)
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kiriboshi daikon is daikon radish that has been shredded and dried in the sun, which concentrates its natural sweetness and gives it a pleasant, slightly chewy bite. Simmered in dashi with thin strips of carrot, it makes a mild, comforting miso soup that children take to easily. Soaking the daikon first and cutting it short means it softens well and is easy to scoop up with a small spoon, and the soaking-sweetened broth needs only a little miso to taste complete.
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
- 3 gkiriboshi daikon (dried shredded daikon)Sun-dried strips of daikon radish with a concentrated sweetness and chewy texture, soaked before cooking. Substitute: Fresh daikon or carrot cut into matchsticks.
- 15 gcarrot
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
- kiriboshi daikon (dried shredded daikon) (切干しだいこん)
- Sun-dried strips of daikon radish with a concentrated sweetness and chewy texture, soaked before cooking. Substitute: Fresh daikon or carrot cut into matchsticks.
- 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 carrot into thin strips about 4 cm long.
- 2
Soak the kiriboshi daikon in water for 10 minutes to rehydrate, then cut it into 3 cm lengths.
- 3
Put the dashi stock and the carrot from step 1 in a pot and bring to a boil, then add the kiriboshi daikon from step 2 and simmer over low heat for about 10 minutes.
- 4
Once the vegetables are tender, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 25.5 kcal | 51 kcal | 25.5 kcal |
| Protein | 1.5 g | 3 g | 1.5 g |
| Fat | 0.3 g | 0.6 g | 0.3 g |
| Carbohydrates | 4.9 g | 9.9 g | 4.9 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 28.5 mg | 57 mg | 28.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 261 mg | 522 mg | 261 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 25.5 kcal | 1.5 g | 0.3 g | 4.9 g | 1.2 g | 0.8 g | 28.5 mg | 0.3 mg | 261 mg |
| 1 adult serving | 51 kcal | 3 g | 0.6 g | 9.9 g | 2.4 g | 1.5 g | 57 mg | 0.6 mg | 522 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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