Miso Soup with Kiriboshi Daikon and Kabocha
みそ汁（切干大根・かぼちゃ） · Kiriboshi Daikon to Kabocha no Misoshiru
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 chew once it is soaked back to life. Paired with soft, sweet chunks of kabocha squash in a light dashi broth, it makes a miso soup that even small children happily slurp up. The kabocha is simmered gently until tender and left with its skin on, so it holds its shape in the bowl while adding a little extra fiber and color.
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.
- 30 gkabocha squashSweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
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.
- kabocha squash (かぼちゃ)
- Sweet, dense Japanese pumpkin with dark green skin and orange flesh. Substitute: Butternut squash or another sweet winter squash.
- 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
Soak the kiriboshi daikon in water for 10 minutes to rehydrate it, then cut it into 3 cm lengths.
- 2
Trim away only any blemished parts of the kabocha skin, then cut the kabocha, skin on, into 1.5 cm cubes.
- 3
Put the dashi stock and kabocha in a pot and simmer over low heat for about 15 minutes.
- 4
Once the kabocha is tender, dissolve the miso into the soup. (The kiriboshi daikon can also be added once the broth comes to a boil.)
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 43.5 kcal | 87 kcal | 43.5 kcal |
| Protein | 2 g | 3.9 g | 2 g |
| Fat | 0.5 g | 0.9 g | 0.5 g |
| Carbohydrates | 9.8 g | 19.5 g | 9.8 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 30 mg | 60 mg | 30 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 345 mg | 690 mg | 345 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 43.5 kcal | 2 g | 0.5 g | 9.8 g | 1.8 g | 0.8 g | 30 mg | 0.5 mg | 345 mg |
| 1 adult serving | 87 kcal | 3.9 g | 0.9 g | 19.5 g | 3.6 g | 1.5 g | 60 mg | 0.9 mg | 690 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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