Miso Soup with Veggies - Dan Buettner

Ingredients

• 1⁄8 small daikon radish (both roots and leaves), peeled, quartered, and thinly sliced
• 1 small carrot, peeled and sliced to same size as the radish
• 1⁄2 cup chopped Chinese cabbage (like Napa or bok choy)
• 6 cups dashi broth
• 3 tablespoons red miso
• 1 tablespoon vegetable oil
• 1⁄3 cup cubed tofu
• 1⁄2 cup chopped sweet potato leaves (or other greens)
• 1⁄2 cup sliced oyster mushrooms