Miso Soup with Daikon, Cherry Tomato, and Arugula
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.
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Miso Soup with Daikon, Cherry Tomato, and Arugula
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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.
