Author: Sue Meriwether Burkhalter (Hamama Friends group member, find the original post here!)
Prep: 15 min
Cook: 10 min
Makes: 4 servings
The Spicy Daikon Radish Microgreens are so hearty 🥰 Just cut a few and added to my spicy miso ramen dish for lunch!!!! Yummy 😋
- For the mushrooms, the original recipe said to use dried but they can be hard to find which is why I wrote the recipe to use fresh mushrooms. As written, the recipe will yield a slightly thicker broth because it includes a little bit of the paste stir fried with the fresh mushrooms. **But if you can find dried, then just skip the stir fry step and go straight to simmering the dried mushrooms, broth, and soy milk together. This gives you a much lighter, thinner broth that is very slurpable and delicious.
- Along the same lines, for the spicy miso paste in step three – if you dump the whole thing directly into the soup, it will make the soup very thick. Not good.
- You cannot use just white miso for this recipe (too sweet) but you could use just red miso. We made a version that used just red miso and it worked out okay.
- To make this vegetarian and/or vegan, omit the eggs and/or swap chicken stock for vegetable stock.
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