Daikon Radish and Spinach Miso Soup
We use aka-miso (red miso) this time.First:
Peel daikon radish, cut into four lengthwise, then slice crosswise into quarter-rounds.
Cut off the root ends of spinach and wash well. Cut into 2cm(0.75 inch) lengths.
Reconstitute mochi-fu (dry gluten with mochi powder) and squeeze out water.
Second:Place dashi broth and radish in a saucepan and cook over high heat. When it comes to a boil, lower the heat and simmer until radish is translucent and tender.
Add mochi-fu and cook over medium heat. When it comes to a boil, add red miso. Soften miso with the broth and allow it to dissolve. Add spinach. Turn off the heat when spinach is soft. Pour the soup in a serving bowl and top with chopped leeks.
