Easy recipe for Kiriboshi Daikon Pork Soup! Deep flavor infused with deliciousness

A simple recipe for Kiriboshi Daikon Pork Soup. The miso is infused with the richness of pork, sweetness of kiriboshi-daikon (dried radish), and flavor of mushrooms.

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)
miso	2 tablespoons
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 recipe

A 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

Ingredients

30 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

Directions

Wash 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.