No Pre-soaking Required: Kiriboshi Daikon and Kurumabu Miso Soup
Kiriboshi daikon (shredded dried daikon radish) can be cooked in water - no need to soak it first! It fits so well with aburaage (fried flat tofu). Kurumabu (wheeled-shaped dried wheat gluten) can just be broken up and added to the soup. My little boy loves this.
Put the water in a pan. Give the kiriboshi daikon a quick wash, cut it up into easy-to-eat lengths with kitchen scissors, and put it in the pan.
Break up the kurumabu into bite-sized pieces with your hands and put it in the pan. Add the dashi stock granules too.
Partially cover the pan with a lid and start cooking over high heat. When it comes to a boil turn down the heat to medium-low and add the aburaage.
Be careful not to let it boil over.
When all the ingredients are tender, dissolve in the miso. Turn the heat up and then turn it off just before the soup comes to a boil. Done!
Ladle into serving bowls and sprinkle with chopped green onion - it will look prettier this way.
Story Behind this Recipe
I wanted to make a kiriboshi daikon dish that wasn't a simmered dish, that didn't need pre-soaking - and I simply thought of miso soup. Kiriboshi daikon is rich in calcium, iron and fiber. You can enjoy the umami of traditional Japanese dried foods to their fullest in this soup.
You can add hijiki or wakame seaweed to this too. Everything can be cooked in water. Adjust the amount of water depending on what you're including. You can use komachibu (small round dried wheat gluten) instead of the kurumabu, in which case you will need to reduce the amount of water. Put the komachibu in at Step 3 when you add the aburaage, so that they don't fall apart since they are more tender than kurumabu.