Recipe Submitted by Ya-Fang Kuo
Serves 6 persons
Ingredients:
2 oz of each Shitake, Maitake, Enoki, Bunapi, Trumpet Mushrooms
1 medium Japanese Sweet Potato (Red/Purple-Skinned, Yellow/White Fleshed)
3 oz Sugar Snap Peas
6 inches Daikon Radish
2 Tbs Dried Wakame bits
2 Green Onions
1 ½ Tbs Dark-Colored Miso Paste
1 ½ Tbs Light-Colored Miso Paste
5 Cups of Water
Cooking Instructions:
- Trim off root ends of mushrooms, and separate into clusters or cut into desired bite sizes.
- Cut sweet potato and daikon radish into desired chunks
- String sugar snap peas
- Cut green onion longitudinally into 2 inch long thin threads
- In a large soup pot, place daikon radish, sweet potato & water together & bring to a boil. Lower the heat to a simmer, cover and cook for about 20 minutes or until the daikon radish & sweet potato are soft
- Add mushrooms, dried wakame, & sugar snap peas. When wakame bits are reconstituted, dissolve miso, add green onion, & turn off heat
Note: Miso is a live food, & prolonged cooking kills the beneficial microorganisms, always add miso at the end.