Today’s miso soup is made with ground chicken and Daikon radish. Because ground chicken imparts a rich savory chicken flavor, we skipped the Dashi and used just water. Daikon is a versatile vegetable to have in the pantry; it can be used in miso soup, salads, and can keep well for at least a couple of weeks in the fridge if wrapped properly. It’s crunchy when raw but becomes tender and melts in your mouth when cooked for a long time. You can enjoy different textures depending on how long you cook it. Nowadays, many US markets sell daikon radish, so the ingredients for this miso soup can be easily sourced locally. Like many of our miso soups, miso soup with ground chicken and Daikon is easy to make, healthy, and delicious! We hope you give it a try!
Miso Soup with Ground Chicken and Daikon
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Ingredients
- 3 inches Daikon radish 2 inch (5 cm) diameter
- 2 green onions
- 1 tsp oil
- 5 oz ground chicken
- 4 cups water
- 4 Tbsp miso paste
Instructions
- Peel and thinly slice Daikon, then cut into matchsticks. Cut green onions into small pieces.
- Heat a pot with oil over medium heat, and cook ground chicken for a minute. Add Daikon and cook another minute. Then add water, cover, and cook for 3-4 minutes until Daikon is tender.
- Dissolve the miso paste in the soup. Serve immediately.
