Daikon Dumpling in Miso Broth

Miso Broth

1 T yellow miso

1/2 carrot, shredded

1 c warm water

1/4 c diced scallions

dried seaweed, break into tiny pieces

1/2 lemon

Put miso, scallions, carrot and seaweed in a bowl with the warm water. Stir to dissolve the miso. Set aside.

Daikon Dumpling

1/2 daikon radish, cleaned

Sea salt

Asian 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 chopped

1/2 c rice wine vinegar

1/4 c agave nectar

1/4 c Nama Shoyu

2 T extra-virgin olive oil

Put 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!