Mishoshiru No-Mi (Miso soup garnishes) Recipe

#1-Soak the Wakame in a bowl of warm water for 15 minutes. When soft, strip the leaves from the tough central vein. Discard the vein. Add sliced onions.

#2-When the soup simmers, drop in the tofu and simmer for 1 minute. Pour into bowl, and garnish with onions.

#3-Cut the 1- inch Daikon into strips 1/8" wide and 2" long. Cover the strips with cold water and bring to a boil. Reduce heat and simmer for 5 minutes or until vegetable is tender but still firm. When the miso soup begins to simmer, drain the Daikon and add it to the soup. Garnish with onions and serve.

#4-Soak the dried croutons in cold water for 10 minutes, until they are soft. Squeeze them gently to rid them of their moisture. Bring the Miso soup to a simmering point, drop the croutons and simmer 1 minute, stir in the mustard and serve.