4 servings (serving size: 1 cup)

Dashi - a broth made from kombu seaweed and water - is the base for this traditional Japanese soup. Miso offers a meaty flavor. Substitute arugula or spinach for the watercress if you wish.

How to Make It

Step 1

Combine kombu and water in a large saucepan; bring to a boil. Reduce heat and simmer 1 minute. Drain in a colander over a bowl, reserving liquid. Discard kombu. Combine 1/4 cup reserved liquid and miso, stirring with a whisk.

Step 2

Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms; cook 3 minutes. Add remaining reserved liquid; bring to a boil. Reduce heat; simmer 5 minutes. Add watercress and dill; cook 1 minute. Stir in the miso mixture, and cook 1 minute. Stir in lemon juice. Sprinkle with green onion tops.

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