Heat the water in a pot to a gentle simmer, without a hard boil.
StovePot
2
Add the radish and cook 15 minutes, until it softens.
Stove
3
Remove the pot from the heat. Dissolve the miso in a small bowl with a little of the water, hot, and pour gently into the pot; from here on the soup doesn't go back on the heat.
Bowl
💡Boiling after the miso goes in hurts its aroma: dissolve it separately and add it at the end, off the heat.
4
Stir in the soy sauce and sesame oil.
5
Season with black pepper.
6
Serve immediately in bowls, with the green onion on top.
Ladle
110calories
4 gprotein
9 gcarbs
6 gfat
● protein 16%● carbs 36%● fat 47%
Per serving (479 g), of 4 servings
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⚖ About the ingredients
Vegetable stock: measured in cup in this recipe: 1 cup = 240 g · 12 kcal per 100 g · More about Vegetable stock →
Radish: measured in pieces: one ≈ 10 g · 16 kcal per 100 g · More about Radish →
Miso: measured in tbsp in this recipe: 1 tbsp = 17 g · 199 kcal per 100 g · More about Miso →
Soy sauce: measured in tbsp in this recipe: 1 tbsp = 18 g · 53 kcal per 100 g · More about Soy sauce →
Sesame oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Sesame oil →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
