1. Heat 1 quart water to a simmer. Add chicken thighs and simmer about 10 minutes, just until cooked through. Remove chicken.
2. Add the potatoes, ½-inch piece ginger, carrot and daikon, if using. Simmer 10 minutes until potatoes are just tender.
3. Dice the chicken and return to the pot. Add the scallions and half the miso and cook 4 minutes.
4. Stir in remaining miso until dissolved. Ladle soup into bowls and garnish each with a little of the grated ginger.
Go to full version of