Miso soup with Daikon radish leaves and fried tofu for keeping your skin hydrated
Japanese
大根の葉と油揚げのお味噌汁
Daikon radish leaves are surprisingly more nutritious than the root itself, being especially rich in Vitamin C. I like to freeze fresh daikon leaves to use in miso soup, this is my favorite.
Abura-age (fried tofu) adds a wonderful depth of flavor and is also great for keeping your skin hydrated. For an extra boost of yin nourishment, I recommend adding some mushrooms.
Ingredients (2 Servings)
10cm Daikon radish leaves
15-20g Abura-age
500ml Dashi stock
2 1/2 tbs Miso paste
Method
Step 1 - Cut the daikon radish leaves and abura-age.
Step 2 - Put the dashi stock in a pot and bring to a boil, then reduce the heat to low.
Step 3 - Add the daikon leaves and abura-age, and let the soup simmer until cooked.
Step 4 - Turn off the heat and dissolve miso into the soup.