A guide to preparing miso soup. The recipe is inspired by Naomi Moriyama's book "Japanese Women don't Get Old or Fat".
Ingredients for Dashi:
1.4 l cold water
a 10x10 cm long combu
24 g of bonito flakes (I used 4 because it has an intensive taste)
Ingredients for the Miso Soup:
Tofu sliced in small pieces
1.4 l dashi
180 g of daikon radish
some daikon leaves (can be substituted with 4 wasabi leaves)-I substituted with wasabi paste
2 and 1/2 table spoons of white or red miso (or the 2 combined)
