Easy recipe for Kiriboshi Daikon Pork Soup! Deep flavor infused with deliciousness
|Material ( Serves 2 to 3 )|
|thinly sliced and dried strips of daikon||30g (1.06oz)|
|shredded pork||100g (3.53oz)|
|brown beech mushroom (Hypsizygus marmoreus)||1 bag|
|hen-of-the-woods (species of polypore mushroom, Grifola frondosa)||1 pack|
|water (esp. cool, fresh water, e.g. drinking water)||400ml (13.53us fl oz)|
|stock of dashi broth made from granulated Japanese yam||2g (0.07oz)|
|green onion||Dosage as desired|
|blend of seven spices (cayenne, sesame, Japanese pepper, citrus peel, etc.)||Dosage as desired|
Pork miso soup with kiriboshi-daikon (dried radish)" Simple recipeA variation on the usual pork miso soup with burdock root and carrots. Here is a simple recipe for "Pork miso soup with kiriboshi-daikon".
Pork miso soup with kiriboshi-daikon
Ingredients30 g kiriboshi-daikon (dried strips of radish)
100 g shredded pork
1 bag shimeji mushrooms
1 pack maitake mushrooms
400ml (13.53us fl oz) water
2 tbsp miso
2g (0.07oz) soup stock, granulated
Green onion, to taste
7 spices (chili peppers) to taste
DirectionsWash kiriboshi-daikon well and cut into chunks. Put water, kiriboshi-daikon and granulated soup stock in a pot and simmer for 5 minutes.
While kiriboshi-daikon is simmering, break up bunashimeji mushrooms and maitake mushrooms. If using green onion, cut into small pieces.
Add the pork and mushrooms to the pot, bring to a boil, and simmer for 3 minutes. If any scum comes out, remove it with a ladle.
Turn off the heat, stir in the miso, and let simmer for a minute.
Serve in bowls and sprinkle with green onions and shichimi (seven spice) to taste.
How does kiriboshi-daikon pork miso soup taste?It has a deep flavor that is relaxing to the palate. The miso is infused with the richness of pork, the sweetness of kiriboshi daikon, and the flavor of mushrooms. The crunchy texture of the kiriboshi-daikon is a pleasant accent. The fresh aroma of the green onion also does a good job.
We recommend tasting it as it is at first, and then adding a dash of shichimi (seven spice) to it. The spiciness will tighten the flavor, and you will enjoy it until the very last bite.