Daikon Radish and Soy Milk Potage Soup. Great recipe for Daikon Radish and Soy Milk Potage Soup. I thought of writing up this recipe when I had a similar soup at an Italian restaurant. It's easy, delicious, and looks fancy, so this is a great dish to serve when you have your friends over!

Daikon Radish and Soy Milk Potage Soup When this comes to a boil, dissolve the miso in the pot and season with soy sauce. Daikon Radish Soup helps to clear heat and detoxify the body. It neutralizes toxins, stimulates weight loss, aids digestion and reduces inflammation. You can cook Daikon Radish and Soy Milk Potage Soup using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Daikon Radish and Soy Milk Potage Soup

  1. Prepare 1/3 of Daikon radish (medium).
  2. You need 150 ml of Water.
  3. Prepare 50 ml of Soy milk.
  4. Prepare 1 of as much (to taste) Pepper.
  5. You need 1 tbsp of Consommé soup stock (powder).
  6. It’s 1 of to garnish ☆ Dry parsley.

Daikon (白萝卜) is a root vegetable that looks similar to carrots but it is white in colour. Cook the garlic, ginger, and leek until fragrant. Add the carrot and sliced daikon. Toss to get a light sear on the veggies.

Daikon Radish and Soy Milk Potage Soup instructions

  1. Cut the daikon radish into easy-to-cook pieces (the smaller the slices, the faster they'll cook through)..
  2. Add the daikon radish, and the remaining ingredients except for dry parsley into a pot, and turn on the heat..
  3. When the daikon radish is cooked through, turn off the heat. Blend with a hand blender. You can use a normal blender as well. You can also mash it lightly to leave its texture..
  4. And done! Pour into a soup cup, and top with parsley (I used powdered parsley in the picture ).

Japanese: Daikon to Oage no Misoshiru. This soup is a traditional recipe in which we use dashi for the base, then mix with miso paste. Oage (aburaage) is a thin piece of deep fried tofu and goes very well with miso soup. Substitute the shiro dashi with consommé or Chinese soup stock. Or, for those who are worried about salt intake, reduce the amount of shiro dashi, and dilute with soy milk or regular milk!

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