Radish Soup with Tofu Miso Cream

Method

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.