Julienned Daikon Radish Miso Soup

• 60 grams Daikon radish
• 1 tbsp Dried wakame seaweed
• 1/2 Aburaage
• 700 ml Dashi stock
• 1 as much (to taste) Miso

1. Slice the daikon radish with a slicer, then cut into 1 cm wide julienne.
2. Cut the aburaage about the same size.
3. Put the dashi stock and aburaage in a pan.
4. When it comes to a boil, add the daikon radish, and dissolve in the miso.
5. Give it a taste test, and if you find it alright, add the wakame seaweed and serve.

radish, aburaage, stock, much

Taken from cookpad.com/us/recipes/170686-julienned-daikon-radish-miso-soup (may not work)