Daikon, Kabocha and Koya Tofu Soup
As long as you have some good dashi or broth, there's no need to add too much extra flavoring! A simple and healthy dish that's good for kids :)
- Daikon radish (3 cm slice)
- Kabocha pumpkin/squash (1/10 of a whole)
- Koya Tofu (pre-cooked to rehydrate, cut into bite-size cubes) (8 cubes)
- Japanese dashi stock (1 cup)
- Soy sauce (about 3 drops)
- Sugar (1/4 tsp)
- Potato starch dissolved in water (just a little, as needed)
Cut daikon and kabocha into 1 cm cubes. I cut off the kabocha's skin, but you can leave it on if you or your child likes it.
In a small pot, bring dashi/broth, soy sauce and sugar to a simmer.
Once it begins to simmer, add daikon, kabocha and koya tofu to the pot, cover and simmer on low for 30 minutes.
Be careful that it doesn't boil over! After 30 minutes is up, stop heat and let cool for a few minutes so the flavors settle in.
Stir in a little bit of starch dissolved in water to thicken the broth.
My child loves this in a Japanese lunch along with rice and lotus root kinpira.
You can substitute vegetables for whatever is in season, such as turnips, carrots, zucchini, etc. For harder vegetables, it helps to soften them up by par-boiling first.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.