300g Cauliflower, cut into florets
100g Daikon Radish, peeled and cut into chunks
1.5 to 2 Tablespoons Carwari White Miso
1 Teaspoons Carwari Mirin
200-300ml Soy Milk
1 Teaspoon Grated Ginger
A Pinch of Sea Salt
Thinly sliced Cauliflower florets, pan fried on non-stick pan
1. Boil the cauliflower and daikon in 400ml water and simmer for 20-30 minutes until the vegetables are tender and the water is reduced to half.
2. Add soy milk, miso, Mirin, ginger and salt. Blend the soup with a stick blender until smooth.
3. Cook until heated through.
4. Pour the soup into serving bowls. Drizzle extra virgin sesame oil and garnish with the pan-fried cauliflower.