Daikon & Wakame Miso-shiru
- Eiten
- Sep 1
- 1 min read
大根とわかめの味噌汁・Daikon to Wakame no Miso-shiru
The process for making miso-shiru is simple and straightforward, but getting the balance right—how much miso so that it tastes good, but isn’t too salty, etc. is critical. This is what I call an X-ray recipe. Master this, and you can start creating variations at will.
There are four ingredients (excluding the water!): the konbucha, the miso, daikon, and wakame. The konbucha and the miso are the same for every recipe, this guarantees you will get a flavorful soup each and every time. You can substitute whatever you have on hand for the daikon and wakame, however. Just substitute an equal amount of whatever vegetable(s) you have on hand.
Want more or less salt, adjust the amount of miso you use. Want something more filling—perhaps all you have time for is a quick bowl of soup—just add more vegetables. That’s it. That is how a chef looks at recipes. At least that is how THIS chef looks at recipes!
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