Miso Soup with Tofu and Daikon

Ingredients

• 800 ml fish stock (or any clear broth)
• 2 tbsp white miso paste
• Salt
• black pepper (freshly ground)
• 150 g tofu
• 150 g shiitake mushrooms
• 150 g white daikon radish
• 1 sheet nori seaweed (cut into fine strips)

Instructions

1. 1.

   Heat the broth, whisk in the miso paste until fully dissolved. Season the soup with salt and pepper.

2. 2.

   Wash, peel, and julienne the daikon radish into thin slices.

3. 3.

   Clean the mushrooms and cut them into small pieces if desired.

4. 4.

   Dice the tofu into cubes.

5. 5.

   Add the daikon, mushrooms, and tofu to the soup and let it simmer gently for 4-5 minutes; adjust seasoning.

6. 6.

   Serve the soup in bowls and sprinkle with nori strips.