| 2 tbsp | Kelp – cut to small squares |
| 1/4 pack | Tofu – cut to small cubes cooked quickly in hot water |
| 1/4 cup | Mushroom of choice – cut to bite size |
| 1/4 cup | Daikon radish – cut to thin slices (optional) |
| 1/2 | Green onion – finely chopped |
| 2 cups | Stock |
| 1 tbsp | Miso |
- Start to boil the root vegetable first in the stock.
- Add the mushroom when the stock/water starts to boil.
- After the vegetables becomes soft, turn the heat down. Add the miso using a sifter so it resolves in the soup without clumps.
- Add in the tofu and kelp and heat it until boil again. Turn off the heat immediately and serve.
