Daikon Radish and Scallop Miso Soup
First:
Peel daikon (Japanese radish) and cut into julienne strips. (It’s cut into lengthwise julienne strips this time.).
Reconstitute dried kikurage (Jew’s ear mushrooms). Chop off the hard part and discard. Cut the rest into julienne strips.
Second:Place ingredients for
Add canned scallop flakes together with canning liquid. When it reaches a boil, add kikurage mushroom and chopped leeks. Add salt and pepper to adjust the taste. Pour the soup in a serving bowl.