Ingredients
- 1 tablespoon ginger 8g, peeled and chopped
- ½ cup burdock 50g, outer skin peeled and cut into 1-inch matchsticks
- 1 cup daikon 130g, cut into thin rounds and then cut into quarters
- ½ cup carrot 70g, sliced into thin rounds
- 6 cups water 1.4 liter
- 1 cup mushrooms 70g, sliced
- ¼ cup miso 60g
- 2 tablespoons green onions 20g, chopped. White and green parts.
Instructions
- Heat a medium sized pot and saute the ginger, burdock, daikon and carrot for 2 minutes on medium - low heat.
- Add water and mushrooms and bring to a boil, turn heat down a little and simmer for 10 minutes.
- Turn off heat and add the miso and the green onions.
- Cover the pot with a lid and let sit for 10 minutes.
- After 10 minutes, stir the soup. If all of the miso is not yet dissolved then use a whisk and gently whisk until miso is entirely dissolved.
- Never boil miso, this will kill off the beneficial bacteria that makes miso so healthy.