Miko's Miso Soup

8am - small smattering of snow

Snow, snow and more snow - here in lovely Kapiti. Who would have thought. I only captured a wee smattering that came down overnight - nothing like the gorgeous drifts we got this afternoon!

SO in this cool weather, I thought some soul warming food was in order (assuming people's power is still on!). One of my favourites that always makes me feel good is Miso.

Japanese Radish or Daikon, also seems to have a quality of keeping the body warm. This is my Miko's Miso Soup with Daikon

 Miko's Miso Soup
Pour about 3 cups of water into a pot. Add 1 teaspoon of dashi stock (available at most asian food markets, fish stock is also fine), place over high heat with lid on.
After about 1 minute, add one finely sliced onion and one small finely sliced Daikon (these can vary in size - if you have a big one, you might only want to add a quarter).
Bring to the boil, then simmer for about 10 mins until Daikon is tender.
Turn off heat and stir through 2 heaped tablespoons of miso (you can adjust the quantities depending on how dark or light your miso is (for darker use less) and how strong you like the flavour).

Daikon

Daikon can be replaced with potato and/or firm tofu. You can also add wakame (seaweed) for extra texture and flavour.