4 cups Dashi*

1 teaspoon soy sauce

Splash of Sake (optional)

1 small carrot, peeled, halved lengthwise and thinly sliced

1 2-in piece of Daikon radish, peeled, halved lengthwise and thinly sliced

3 Tablespoons light colored Miso, such as shiro mugimiso (barely-enriched miso)

1 Small scallion, chopped

2 oz firm tofu, cut into small cubes


Step 1: Bring the Dashi to a simmer in a medium sauce pan and season with the soy sauce and sake.

Step 2: Stir in the carrots and radish and simmer until barely tender, 2-3 minutes

Step 3: Place the miso in a small bowl and add about 1/4 cup of the warm dash and whisk to disolve the miso; then whisk this mixture back into the soup.

Step 4: Divide the scallion and tofu among 4 bowls and ladle the hot miso-thickened broth and vegetables into the bowls. Serve immediately.

Yields about 4 1/2 cups


Should be used within 4-5 days of preparation and should not be cooked or boiled for too long. It does not freeze well. When reheating DO NOT boil.


1 5×4 in piece Kombu (Kelp)

4 1/2 cups cold water

1/3 cup loosely packed Katsuo bushi (dried bonito flakes)


Step 1: Combine the Kombu and cold water in a stock pot over high heat. Bring almost to a boil. Immediately remove from heat.

Step 2: Stir in the Katsuo bushi. Let stand until the flakes begin to sink, 2-3 minutes. Remove the Kombu with tongs. Strain stock at once into clean pot or heat proof container. let cool uncovered, refridgerate until ready to use.