I use pastry cutters for cooking miso soup. I select them each season.
I like miso soup. It contains many vegitables, so the soup is healthy. Especially, I use pastry cutters because my children eat cut out vegetables better than usual!!
I buy pastry cutters in dollar shops. The shops are sold season cutters. Now, winter cutters are placed in the shops. Two weeks ago, I bought snow flake cutter. My daughters love that motif. Well, there were many kinds winter cutters, like reindeer, star and Christmas tree.
There are many kinds cutters, so I am trying to go there alone. Well, When I visit there with my sisters, they want to buy some of them every time!
Carrots and daikon (Japanese radish) is good for pastry cutters! The vegetables are proper hardness, so it is easy to cut out them. My son wants to do it. Well, he is 2 years old boy… I help him every time!!
- 1 oz carrot 28g
- 1 oz daikon (Japanese radish) 28g
- 0.5 oz mushroom (I use enoki mushroom.) 14g
- 1 oz chinese cabbage (if you can get it, add miso soup) 28g
- 1 1/4 cups water 300ml
- 1 1/3 tsps dashi powder
- 1 1/2 tbsps miso
Cut carrots and daikon into 1/4 inch thick round slices. Cut mushroom into thin slices. Cut chinese cabbage coarsely.
Cut out carrots and daikon with cookie molds.
Put water and dashi powder in a pot. After that, put vegetables into a pot and heat. Turn up the heat to high. When liquid comes to the boil, turn down the heat to medium.
- Make sure that the ingredients are thoroughly cooked, and turn down the heat to low. Soften an appropriate amount of miso in a ladle, and gradually dissolve it into the liquid.