Miso Soup with Kiriboshi Daikon and Onion
みそ汁（切干大根・玉ねぎ） · Kiriboshi Daikon to Tamanegi 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 pleasantly chewy texture. In this miso soup it is paired with thinly sliced onion, which turns soft and sweet after a gentle simmer, so the broth tastes mild and slightly sweet with very little salt needed. Soaking the daikon briefly and cutting it into short pieces keeps it easy for small children to slurp up with a spoon, and the long, slow simmer makes both vegetables tender enough for toddlers.
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 gonion
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
Thinly slice the onion, then cut the slices in half so they are half as long.
- 2
Soak the kiriboshi daikon in water for 10 minutes to rehydrate it, then cut it into 3 cm lengths.
- 3
Put the dashi stock and onion in a pot and bring to a boil, then add the kiriboshi daikon and simmer over low heat for about 15 minutes.
- 4
Once the vegetables are tender, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 24 kcal | 48 kcal | 24 kcal |
| Protein | 1.5 g | 3 g | 1.5 g |
| Fat | 0.3 g | 0.6 g | 0.3 g |
| Carbohydrates | 4.8 g | 9.6 g | 4.8 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 238.5 mg | 477 mg | 238.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 24 kcal | 1.5 g | 0.3 g | 4.8 g | 1 g | 0.8 g | 27 mg | 0.3 mg | 238.5 mg |
| 1 adult serving | 48 kcal | 3 g | 0.6 g | 9.6 g | 2.1 g | 1.5 g | 54 mg | 0.6 mg | 477 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.
