Daikon Radish & Shimeji Mushroom Soup, with Wei-pa

• 1/3 small Daikon radish
• 1/2 bunch Shimeji mushrooms
• 700 ml Water
• 2 tsp Weipa
• 1 Salt and pepper
• 1 Leek (as you like)

1. Peel the daikon and cut into wedges.
2. Remove the shimeji stems and separate.
3. Add the daikon and water to a pot and heat.
4. Once the daikon has softened, add the shimeji, Weipa, salt, and pepper.
5. Once you've brought it to a boil it's complete.
6. Spring Cabbage and Egg Soup

radish, mushrooms, water, weipa, salt

Taken from cookpad.com/us/recipes/154628-daikon-radish-shimeji-mushroom-soup-with-wei-pa (may not work)