This is a simple but delicious vegetarian soup featuring this week's fresh napa cabbage & daikon radish (plus mushrooms available in our add-on store!). Quick and easy preparation using one pot and adding everything as you go.
3tbls Miso (I used Keepwell farro miso)
1tbls Soy sauce
1head Napa cabbage
1ea Daikon radish
8oz maitake mushrooms
8oz beech mushrooms
1ea pack of tofu
2tbls black garlic vinegar
1tbls Chili oil
To start get 8 cups of water in a pot and on medium heat. Cut the tofu into 1-inch cubes and lightly season with soy sauce to marinate. Take the head of napa quarter lengthwise and cut into 1-inch pieces. Slice the daikon in thin rounds, do the same with the scallions.
Once the water is up to a boil, turn it down to low and season with 1tbls soy sauce, 3tbls of miso and whisk. Taste and adjust as you see fit. Add the tofu and mushrooms, cook for 2 minutes. Next add the cabbage and daikon, stir and allow to cook for 2 more minutes. Now add the vinegar and chili oil and stir.
Taste the broth and adjust if needed. Plate into 4 bowls, top with chili oil and scallion, and enjoy!