- 5 cm Japanese radish
- 2 g dried seaweed
- 400 ml Stock from dried seaweed (konbu)
- 1.5 tablespoons miso
Cut the Japanese radish into shapes of half circles.
Put the stock from dried seaweed and Japanese radish in the pan and heat.
When the radish is soft, stop the heat, dry the seaweed, add the miso and melt.
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