Daikon ‘Noodle’ Miso Soup With Sautéed Mushrooms

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)

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.

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.

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.

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!