Source: dLife

Miso soup with daikon, carrots, and watercress.

Servings

1.0
1 oz  Seaweed, kombu, fresh, Laminaria spp. 4.0
4 cup  cold water 0.25
0 1/4 cup  light yellow miso paste 1.0
1 tsp  olive oil 1.25
1 1/4 cup  daikon radishes 0.25
0 1/4 cup  shredded carrots 2.0
2 tbsp  fresh chopped green onion 2.0
2 cup  fresh watercress, chopped 2.0
2 tsp  fresh dill weed 1.0
1 tsp  fresh lemon juice 2.0
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.