Recipe Cook Time
Heat oil in a pan, sauté radishes, radish leaves, spring onion greens, and sauté.
Add minced celery and leeks and give it a nice mix.
Add the grated ginger.
Deglaze with orange juice.
Add one big spoon of miso paste.
Give a nice stir, and then add the vegetable stock.
Bring to a steady simmer.
Enhance with orange zest.
For the Tofu Miso Cream:
In a mixer add tofu, orange juice, honey, 1 tbsp of the soup and blend till nice and luscious.
Mix the tofu miso cream with the soup.
Add spinach leaves, soya sauce, togarashi peppers, a pinch of salt and bring to a boil.
Serve in a nice bowl.
Garnish with bean sprouts.