Refreshingly Cool 10-Minute Aburaage and Radish Soup
A Light and Revitalizing Soup That’s Perfect Even on Hot Days
Craving a comforting bowl of soup, especially when you’re in a rush or the weather is warm? This Aburaage and Radish Soup is your answer! Ready in under 10 minutes, its clear broth, enriched with the natural sweetness of daikon radish and the chewy texture of fried tofu pouches (aburaage), offers a wonderfully refreshing and soothing experience. Seasoned with shrimp paste instead of salt, it delivers a surprisingly cool and clean flavor profile, even when served hot. It’s the perfect accompaniment to a bowl of rice, especially when topped with chopped green onions and served alongside kimchi. Enjoy this simple yet incredibly delicious and revitalizing soup!
Ingredients- Water 1L
- Daikon radish 1/4 medium (approx. 200-300g)
- Square fried tofu pouches (Aburaage) 4 pieces
Seasoning & Others- Beef flavored granules (Dashida) 1 tsp
- Minced garlic 1/2 tsp
- Shrimp paste (adjust to taste)
- Chopped green onions (for garnish)
- Beef flavored granules (Dashida) 1 tsp
- Minced garlic 1/2 tsp
- Shrimp paste (adjust to taste)
- Chopped green onions (for garnish)
Cooking Instructions
Step 1
First, wash the daikon radish, peel it, and slice it into thin, uniform pieces about 0.5cm thick. Avoid slicing too thinly, as it might break apart during cooking.
Step 2
Briefly blanch the square fried tofu pouches (aburaage) in hot water to remove excess oil. Once drained, cut them into bite-sized pieces, about 2-3cm wide. This step helps remove any potential off-flavors and softens the texture.
Step 3
Pour 1 liter of water into a pot and bring it to a boil over high heat. Once the water reaches a rolling boil, proceed to the next step.
Step 4
Add the sliced daikon radish to the boiling water, then reduce the heat to medium. Simmer for about 5 minutes, or until the radish begins to turn translucent and tender.
Step 5
Once the radish is partially cooked, add the cut aburaage to the pot. Stir in 1 teaspoon of beef-flavored granules (Dashida) and 1/2 teaspoon of minced garlic. Add the shrimp paste gradually, tasting as you go, rather than all at once. Continue to simmer for another 3-5 minutes, allowing the flavors to meld into the tofu and radish.
Step 6
Finally, taste the broth and adjust the seasoning with shrimp paste until it reaches your desired saltiness. Add more shrimp paste little by little if needed.
Step 7
Ladle the finished soup into bowls. For an extra touch of freshness and visual appeal, garnish with freshly chopped green onions. Serve hot and enjoy the wonderfully refreshing and savory taste!
