Today’s miso soup is made with Daikon radish, cherry tomatoes, and arugula. Daikon’s crunchy texture, cherry tomato’s sweet and sour flavor, and arugula’s bitterness all come together in a deliciously savory miso soup.
We used a convenient Dashi packet to make fish broth here, but you can use any types of Dashi, such as Katsuobushi Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Miso Soup with Daikon, Cherry Tomato, and Arugula
Ingredients
- 4 cups Dashi
- 2" long Daikon radish
- 10 cherry tomatoes
- 4-5 Tbsp Miso Patste
- 2 cups baby arugula
Instructions
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi.
- Peel Daikon and cut into matchsticks. Cut tomatoes in halves.
- Add Daikon to hot Dashi, and cook for a couple of minutes covered.
- Dissolve Miso Paste in the soup, add tomatoes and arugula, and cook for a minute. Serve immediately.
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