Source: dLife

Miso soup with daikon, carrots, and watercress.

Servings

1 oz Seaweed, kombu, fresh, Laminaria spp. , shredded
4 cup cold water
0.25 cup light yellow miso paste (soybean paste)
1 tsp olive oil
1.25 cup daikon radishes , peeled and shredded
0.25 cup shredded carrots
2 tbsp fresh chopped green onion
2 cup fresh watercress, chopped (or arugula)
2 tsp fresh dill weed , chopped
1 tsp fresh lemon juice
2 tbsp fresh chopped green onion

1 In large pot, add kombu and water, and bring to boil. Lower heat and simmer 1 minute.
2 Strain stock through fine sieve over bowl, saving liquid and discarding solids. Whisk together 1/4 cup of saved liquid with miso.
3 In small bowl, whisk 1/4 cup of strained stock with miso. Set aside.
4 In large skillet, heat oil over medium heat. Add daikon, carrot, and onions. Sauté 3 minutes.
5 Add remaining stock and bring to boil. Lower heat and simmer 5 minutes.
6 Add watercress and dill, stir and cook 1 minute. Whisk in miso mixture and cook 1 more minute.
7 Add lemon juice and green onion just before serving.

Dashi - a broth made from kombu seaweed and water - is the base for this traditional Japanese soup. Miso offers a meaty flavor. Substitute arugula or spinach for the watercress if you wish.