Daikon ‘Noodle’ Miso Soup With Sautéed Mushrooms

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   1. Prep your ingredients: Wash & dry the coriander, wash and chop the scallions, chop the ginger into matchsticks, chop the top off the daikon radish and turn it into noodles using a spiralizer (World Cuisine Tri-Blade Spiral Vegetable by World Cuisine)

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   2. Cook the daikon noodles in a pot of water seasoned with the 2 tablespoons of white miso and 4-5 slices of ginger. Season the noodles with salt and let cook for 8 minutes, or until the daikon has tenderized and gone slightly more translucent and has, while still maintaining some bite.

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   3. Meanwhile, saute the mixed fresh mushrooms (minus the enoki's) in a little olive oil, garlic, and salt until slightly browned and aromatic. Set aside.

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   4. In the same skillet, cook the Enoki mushrooms with a little miso/ginger broth from the pot of daikon noodles. Cook for 30 seconds or so and set aside. One only needs to briefly wilt enoki's given their delicate nature.

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   5. Serve up! add some noodles to a bowl, using tongs or chop sticks. Ladle over some of the miso, ginger broth. Layer over the sauteed garlic mushrooms, and sprinkle over chopped fresh coriander and scallions. For a flavour boost - squeeze over Sriracha & enjoy!

No additional tips available.