Daikon & Carrot Miso Soup

vforveggy.com

R.A. Porter

1 daikon (900 gram / 2 lb), peeled and cut into small pieces

450 gram (1 lb) carrot, peeled and cut into small pieces

½ onion, peeled and diced

8 cups vegetarian dashi stock (typically kombu and/or mushroom stock)

1 block (~ 400 gram) firm/silken tofu, drained and cut into ½" cubes

1 tablespoon wakame, soaked in cold water to rehydrate, then drained

¼ cup white miso paste

salt and pepper, as needed

1 to 2 stalks of Chinese celery, thinly sliced

2 to 3 scallions, thinly sliced

Directions at vforveggy.com

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