Hearty Spinach and Radish Miso Soup: A Winter Delight
Hearty Spinach and Radish Miso Soup: A Winter Delight
How to Make Delicious Spinach Miso Soup with Daikon Radish
This recipe brings together the best of winter produce: tender spinach and refreshing daikon radish, simmered in a savory miso broth. Enjoy the subtly sweet and deeply satisfying flavors of this classic Korean soup, perfect for warming you up on a chilly day. It’s a simple yet incredibly comforting dish that pairs wonderfully with a bowl of rice.
Main Ingredients- Fresh Spinach: 150g (about 1 large handful)
- Daikon Radish: 100g
- Anchovy-Kelp Broth (Dashi): 4 cups (800ml)
Seasoning & Aromatics- Minced Garlic: 1 Tbsp
- Miso Paste: 2 Tbsp
- Gochugaru (Korean Chili Flakes): 0.5 Tbsp
- Scallions (Green Onions): 3 Tbsp, thinly sliced
- Minced Garlic: 1 Tbsp
- Miso Paste: 2 Tbsp
- Gochugaru (Korean Chili Flakes): 0.5 Tbsp
- Scallions (Green Onions): 3 Tbsp, thinly sliced
Cooking Instructions
Step 1
Let’s start by preparing the flavorful broth, the foundation of our miso soup. In a pot, combine 4 cups (800ml) of water with a dashi pack (or dried anchovies and kelp). Bring to a boil over medium heat, then let it simmer for about 15 minutes to extract a rich, savory broth.
Step 2
While the broth is simmering, prepare the spinach. Take about 150g of fresh spinach, trim off any tough roots, and remove any wilted or yellow leaves. Give it a thorough clean to ensure it’s free of dirt.
Step 3
Rinse the cleaned spinach thoroughly under cold running water. Make sure to wash it well to remove any remaining soil or grit, preserving its vibrant green color and freshness.
Step 4
Gently shake off excess water from the spinach. Place it on a cutting board and chop it into roughly three large pieces. Avoid chopping it too finely, as larger pieces will retain a better texture in the soup.
Step 5
Now, let’s prepare the daikon radish. Slice the 100g of daikon radish thinly, and then cut these slices into slightly thick matchsticks, about 0.5cm wide. The radish will add a wonderful crispness and subtle sweetness to the soup.
Step 6
It’s time to bring everything together! Bring the prepared broth back to a simmer over medium heat. Add the julienned daikon radish and let it boil vigorously until the radish turns slightly translucent and becomes tender, which should take about 5 minutes.
Step 7
Once the radish has cooked for about 5 minutes, add the miso paste (2 Tbsp). Stir it gently until it dissolves. As soon as the soup comes to a rolling boil again, stir in the minced garlic (0.5 Tbsp) and gochugaru (1 Tbsp). Finally, add the chopped spinach and cook for just 1-2 minutes. Be careful not to overcook the spinach; it should remain bright green and slightly tender.
Step 8
Add the sliced scallions (3 Tbsp) and immediately turn off the heat. The fresh aroma of the scallions will perfectly complement the soup, signaling that your delicious spinach miso soup is ready.
Step 9
Ladle the warm, comforting soup into bowls. Admire the beautiful colors and enjoy the harmony of fresh spinach, refreshing radish, and savory miso. This heartwarming and subtly sweet spinach miso soup is incredibly easy to make and wonderfully satisfying. Enjoy your homemade Korean delicacy!
