Miso Soup with Vegetables

Miso soup is one of my favorite types of soups; it just has that interesting taste. Its also healthy and easy to make. A lot of the different ingredients for this soup can be found at the local Asian market, but I've noticed there are more and more unusual ingredients showing up at the local grocery store as well. This soup is usually made with Daikon, which is a white radish, but honestly you can put any type of veggies into it. In the picture I used green beans, cucumber, and mushrooms.

Miso Soup with Vegetables
Serves approx. 4

• 1 cup daikon, peeled, quartered lengthwise, and sliced 1/8 inch (or carrots, or other root vegetable)
• 4 cups of water
• 2 teaspoons instant dashi granules
• 3 tablespoons miso
• 8 green beans, cut into approx. 1 inch lengths
• 1 teaspoon soy sauce

1. Place the water, dashi granuals and daikon into a saucepan over medium heat, and cook until the daikon softens, about 2 minutes. 
2. Put the miso into a small bowl and ladle some of the hot stock over it. stir until the miso is dissolved, and pour the mixture back into the soup.
3. Stir in the beans and soy sauce, and bring to a boil. As soon as it is boiling, remove from heat. Ladle the soup into bowls and serve. 

Pretty easy! You just have to have the ingredients, which could be a little difficult to find. You can also branch off of this easy recipe, including seaweed and other food to the soup.