Daikon Radish & Shimeji Mushroom Soup, with Wei-pa

1. 1

   Peel the daikon and cut into wedges.

2. 2

   Remove the shimeji stems and separate.

3. 3

   Add the daikon and water to a pot and heat.

4. 4

   Once the daikon has softened, add the shimeji, Weipa, salt, and pepper.

5. 5

   Once you've brought it to a boil it's complete.

6. 6

   Spring Cabbage and Egg Soup

* Per serving · 4 servings · Values may vary.

No additional tips available.