Miso Soup

½ c. daikon radish, cubed

½ c. hakurei turnips, cubed

1 clove garlic, minced

¾ c. Asian greens, chopped

2 tbsp. miso paste

Simmer the cubed daikon, hakurei, and garlic for 10-15 minutes. Add the chopped Asian greens and simmer for an additional 5-10 minutes, or until the greens are wilty. Turn off the heat, create a smooth slurry with some of the simmered water and the miso paste. Add slurry to the pot, stir, and enjoy.

Adapted from www.teaandfood.com.