By Zuru Zuru

Serves - 2-3 people

Prep Time - 10 mins

Cooking Time - 15 mins

Ingredients

Fresh Nameko Mushrooms - 1 packet

Silken Tofu-cut into cubes - ½ cup 

Mooli (radish)-grated - ¼ cup

Dashi granules/Stock Cube/Broth Powder - 1 tsp

Miso paste - 3 tbsp

Water - 400 ml

Heavy bottom pot

Method

Give the nameko mushrooms and tofu a good rinse.

Lightly drain the excess moisture from the grated mooli. You can do this using a muslin cloth. 

Pour the water into a heavy bottom pot and bring to a boil. Add in the Dashi granules/stock cubes/broth powder. Let that simmer on low heat. 

Turn up the heat and bring the broth back to a boil. Add in the miso and dissolve the paste. For best results, scoop out a bit of the broth liquid and use it to thin out the miso paste before adding it to the broth. This will ensure the paste flavours your soup evenly. 

Add fresh Nameko mushrooms, tofu and the grated mooli before bringing it back to a boil. 

Serve hot and enjoy.