Hearty miso soup with rice and egg (Gudakusan misoshiru)

Name: Hearty miso soup with rice and egg (Gudakusan misoshiru)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 g Daikon radish; 100 g Carrot; 80 g Burdock root; 200 g Potato; 300 g tofu; 40 g Aburaage (fried tofu); 100 g shimeji mushroom; 100 g Leek; 150 g Spinach; 20 g wakame seaweed; 1,200 ml Water; 12 g kombu seaweed; 18 g bonito flakes; 60 g miso paste; 4 pc Egg; 260 g Japanese short-grain rice (Koshihikari)

A light dinner: miso soup packed with root vegetables, tofu, fried tofu, mushrooms and greens, served with rice and an egg.

35 min

in total

people

587

calories per serving

In one serving

32 g
Protein: 77 g
Carbs: 15 g
Fat

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Ingredients

200 g
Daikon radish
100 g
Carrot
80 g
Burdock root
200 g
Potato
300 g
tofu
40 g
Aburaage (fried tofu)
100 g
shimeji mushroom
100 g
Leek
150 g
Spinach
20 g
wakame seaweed
1,200 ml
Water
12 g
kombu seaweed
18 g
bonito flakes
60 g
miso paste
4 pc
Egg
260 g
Japanese short-grain rice (Koshihikari)

Allergens

soyfisheggs

Cook modeSee each step in large text, one at a time, with timers.

Instructions

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Make the dashi. Cut the daikon and carrot into quarter-moons, shave the burdock, dice the potato and tofu, slice the aburaage and the leek.
Simmer the roots and potato in the dashi for 10 minutes, add shimeji, aburaage and tofu for 3 minutes, then the spinach and wakame.
Turn off the heat, stir in the miso and add the leek. Fry the eggs (or soft-boil them) and serve with rice.