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Great recipe for No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup. I wanted to make a kiriboshi daikon dish that wasn't a simmered dish, that didn't need pre-soaking - and I simply thought of miso soup. Kiriboshi daikon is rich in calcium, iron and fiber. Ingredients of No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook no pre-soaking required: kiriboshi daikon and kurumabu miso soup using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup:
- Prepare 10 grams Kiriboshi daikon
- Prepare 1 Kurumabu
- Make ready 600 ml Water
- Make ready 2 tsp Dashi stock granules
- Take 1/2 Aburaage
- Take 1 tbsp Miso
- Make ready 1 Chives or thin green onions (if you have them)
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Instructions to make No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup:
- Put the water in a pan. Give the kiriboshi daikon a quick wash, cut it up into easy-to-eat lengths with kitchen scissors, and put it in the pan.
- Break up the kurumabu into bite-sized pieces with your hands and put it in the pan. Add the dashi stock granules too.
- Partially cover the pan with a lid and start cooking over high heat. When it comes to a boil turn down the heat to medium-low and add the aburaage. Be careful not to let it boil over.
- When all the ingredients are tender, dissolve in the miso. Turn the heat up and then turn it off just before the soup comes to a boil. Done!
- Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way.
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So that’s going to wrap it up with this exceptional food no pre-soaking required: kiriboshi daikon and kurumabu miso soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
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