Nameko mushrooms and grated daikon radish in miso soup make for a classic combination. Daikon radish sends stomach Qi downward and aids digestion, while the slippery texture of nameko mushrooms also serves to protect your stomach lining. Additionally, nameko mushrooms are known for their ability to replenish Qi, and having daikon radish in miso soup helps balance its cooling effect.
You might not find nameko mushrooms at your local vegetable markets, but if you do, give them a try!

Ingredients (2 Servings)

100 g Nameko mushrooms 
5 cm width Daikon radish (Grated)
500 ml Dashi stock
2 1/2 tbsp Miso paste
10 g Radish sprouts (cut into 2cm width) *optional

Method

Step 1 - Put the dashi stock in a pot and bring to a boil, then reduce the heat to low.
Step 2 - Add the grated daikon radish and nameko, and let the soup simmer until cooked.
Step 3 - Turn off the heat and dissolve miso into the soup.
Step 4 - Sprinkle the radish sprouts. *Optional