Classic miso soup combination contains tofu and wakame, but I often use daikon or cabbage. I’m a single working woman. I don’t cook as often as I plan, and eat less than the daily recommended servings of veggies. Putting fresh veggies into miso soup is a great way to get those vegetables in.
Daikon and cabbage last for months at a time. Even if I didn’t get to cooking one week or several months after purchasing my grocery, the daikon and cabbage is still good. Don’t “eww” me.
Miso soup with veggies, rice, and an egg is my quick bachlorette meal when I didn’t get a chance to cook. What is your quicky, go-to meal?
Serve with onigiri onigiri or sushi.
- 4 shitake mushroom (optional)
- 6 cups of water
- 4-5 slices of ginger
- 1/2 tsp of dashi
- ½ small onion
- 1 cup of daikon*
- 2.5 Tbs miso
- 1 spring of scallion
*Can be sub with potato, tofu, or other veggies
Soak mushroom until soft, approximately 30 min. Mushroom float in water. Place a second bowl on top of the soaking mushroom to submerge. Cut and discard stem. Slice mushrooms.
Place water, ginger, dashi, mushroom in medium pot and bring to a simmer. Add onion and daikon. Cook until soft ~10 minutes. Add miso by dissolving the paste into a ladle of soup. Turn off heat.
Garnish with scallions.