Miso Broth1 T yellow miso1/2 carrot, shredded1 c warm water1/4 c diced scallionsdried seaweed, break into tiny pieces1/2 lemonPut miso, scallions, carrot and seaweed in a bowl with the warm water. Stir to dissolve the miso. Set aside.
Daikon Dumpling1/2 daikon radish, cleanedSea saltAsian Mushroom recipe (recipe below)
Use a mandolin to slice daikon in paper thin rounds (1/8-inch or less). Sprinkle rounds with sea salt and let set for an hour to soften. Under running water, rinse thoroughly to remove salt.Asian Mushrooms
4 c mushrooms, finely chopped1/2 c rice wine vinegar1/4 c agave nectar1/4 c Nama Shoyu2 T extra-virgin olive oilPut ingredients in quart bag and shake until coated well.
Add one teaspoon of the Asian to the center of rinsed daikon round. Fold over and pinch the ends to close.
Place dumpling into a small bowl, add 1/2 cup of miso broth. Squeeze lemon on top. Serve immediately.Author's note: I love Asian food! And I really wanted to create something that was a dumpling. This soup hits the spot. The lemon juice at the end adds something great to the dish. It was my husband's idea and it was perfect. The lemon makes the dish pop wonderful flavors in your mouth. Very, very delicious!