Perfect for when the weather gets chilly. Warm yourself from the inside out with miso soup that has the delicious flavors of salmon and root vegetables. When you’re busy or tired, try a side dish of miso soup with lots of ingredients and freshly cooked rice. Reset your body with an easy-to-digest meal.

Cooking

• Remove any bones from the salmon, cut each piece into 4 even pieces and sprinkle with sake.
• Wash the taro, wrap it in kitchen paper, and then wrap it in plastic wrap. Heat it in a 600W microwave for about 3 to 5 minutes until you can easily poke a skewer through it. Once it has cooled down, peel it and cut it into bite-sized pieces.
• Cut the daikon and carrot into chrysanthemum shapes. Cut off the base of the shimeji mushrooms and break them into pieces. Cut the green onions into small pieces.
• Put the amount of water, daikon, and carrots in a pot and place on medium heat. Once it boils, reduce the heat and simmer until the daikon is cooked through.
• Add the Wafu soup stock, 1, 2, and shimeji mushrooms, and simmer over medium heat for about 3 minutes. Reduce the heat and dissolve the miso, pour into serving bowls, and sprinkle with green onions.