Ingredients

• 1 spring onion
• 1 daikon, peeled
• 1 spring onion
• 28 kobana or yachi-fu
• 1 powdered mustard

Directions

• Directions
• Soak the wakame in a bowl of warm water for 15 minutes. When soft, strip the leaves from the tough central vein. Discard the vein. Add sliced onions.
• When soup simmers, drop in the tofu and simmer for 1 minute. Pour into bowl, garnish with onions and serve.
• Cut the 1-inch daikon into strips 1/8-inch-wide and 2 inches long. Cover the strips with cold water and bring to a boil. Reduce heat and simmer for 5 minutes until vegetable are tender but still firm.
• When the miso soup begins to simmer, drain the daikon and ass it to the soup. Garnish with onions and serve.
• Soak the dried coutons in cold water for 10 minutes until they are soft. Squeeze gently to rid them of their moisture.
• Bring the miso to a simmering point, drop the croutons and simmer for 1 minute. Pour the soup add mustard and serve.