Miso Soup:
4 Tbsp Miso paste (I like the red miso)
4 cups water
1 package Dashi (a fish flavored seasoning contains salt so taste before adding more.)
Add all ingredients and bring to boil. Then be creative, add tofu (small cubes), daikon (Japanese raddish) cut juliene, Konbu (dried seaweed, should be soaked 10 - 20 minutes and washed) cut into 2"x2" or so squares, Kamaboko (fish cake) juliene, Bok Choi (leafy Chinese Cabbage)
4 Tbsp Miso paste (I like the red miso)
4 cups water
1 package Dashi (a fish flavored seasoning contains salt so taste before adding more.)
Add all ingredients and bring to boil. Then be creative, add tofu (small cubes), daikon (Japanese raddish) cut juliene, Konbu (dried seaweed, should be soaked 10 - 20 minutes and washed) cut into 2"x2" or so squares, Kamaboko (fish cake) juliene, Bok Choi (leafy Chinese Cabbage)
i know, i took forever to get back to you, but i appreciated it!!
ooh ! recipe noted- hopefully ill get a chance to whip some up
happy new year!
on a side note, what else do you use daikon for? i find it goes bad so quickly after it is broken or cut... :S