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Miso Soup With Tomato and Radish Sprouts - Recipe Video

A simple and easy to understand recipe video shows how to make Miso Soup With Tomato and Radish Sprouts.
Here is an introduction to miso soup with cherry tomatoes and radish sprouts. The sour taste of cherry tomatoes goes well with miso, which is very delicious. It is filled with radish sprouts and enoki mushrooms, so you can be satisfied with miso soup only. Please try it.
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Cook time

20 minutes

Ingredients
2 servings

  • Cherry tomato
    8
  • Boiling water
    as needed
  • Cold water
    as needed
  • Radish sprouts
    60 g
  • Enoki mushroom
    60 g
  • Hot water
    400 ml
  • Japanese style granulated soup stock
    1 tsp
  • Miso
    1.5 tbsp

How to make

  1. 1. Remove the stems of the cherry tomato, insert a bamboo skewer into the opposite side of the stem, and make a hole. Put the tomatoes in a bowl and pour hot water. When the skin comes off, put it in cold water and peel off the skin.
  2. 2. Cut off the roots of radish sprouts and cut them in half.
  3. 3. Cut off the roots of enoki mushrooms and cut them into 3 equal pieces.
  4. 4. Bring a pot of water to a boil, add Step 1, 3, and Japanese style granulated soup stock, and simmer over medium heat for 2 minutes.
  5. 5. Turn off the heat, add Step 2 and miso, and when the miso has melted, heat over medium heat until it just comes to a boil. It is ready.

Tips for cooking

Please be careful not to boil the miso because the aroma will be lost if you put it in boiling water. Radish sprouts will not taste good if the heat is too high, so you add them at the end.

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