Calories: 70kcal　Protein: 2.2g　Fat: 0.5g　Carbohydrates: 14.7g ■Ingredients per serving (g)

• daikon (Japanese radish) ……25
• carrot …… 20
• burdock …… 20
• sweet potato …… 20
• raw shiitake mushrooms……3
• green onion……6
• miso……7
• dried bonito shavings……1.5g
• kelp ……0.8
• water …… 140

■Directions

1. Make soup stock with dried bonito shavings and kelp.
2. Slice daikon (Japanese radish) into 5mm wedges and cut each wedge into 4 pieces.
3. Slice carrots into 3mm wedges and cut each wedge into 4 pieces.
4. Cut the burdock root diagonally into thin shavings.
5. Slice the sweet potato into 1cm wedges and cut each wedge into 4 pieces.
6. Cut off the bottom of the shiitake mushrooms, divide the mushrooms into the cap and the stem, and cut into 2mm slices.
7. Cut the green onion into small slices.
8. Put the soup stock in the pan and add the daikon (Japanese radish), carrots, burdock and sweet potato and cook over strong heat.
9. Lower heat once it boils and cook while removing scum until ingredients are soft.
10. Add the green onion and shiitake mushrooms and let it boil once.
11. Add miso and flavor. Put in a soup bowl.

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