Everyone Loves Miso Soup

I have not been posting for some time since the last post I made, thanks to all the assignments and pressure from my courses. Well, thanks to the 15th day of the Lunar Calender, which I usually would take the dinner's responsibility for that particular day. So I made 4 dishes yesterday, quite unusual for 3 eaters, but it was fulfilling. Haha. There are two dishes that I would like to introduce from yesterday, hopefully everyone like it as we did.

Well, everyone likes miso soup, and would probably would know how to make it, 'you only have to chuck in the miso paste! What is so hard?' Haha. To certain extent, I do agree with that, but let's try adding something extra to it, and still maintain (or enhance) the sweetness of the soup.

Ingredients: (serves 2-3)
50g Seaweed (pre-soaked in water until soft)
1/2 White Radish (about 150g) (coarsely chopped)
3pc Soft Tofu (about 250g) (cut into small cubes0
5 big bowls of Water
4 tbsp Miso paste
Salt and Pepper to taste
Dash of Miso Paste, fresh Parsley and some Bonito

Method:

1. In a pot, boil water together with radish, turn to low heat and simmer for about 15-20 minutes. Add miso paste and simmer for another 5 minutes.
2. Add seaweed, turn to high heat and bring to boil, turn to low heat again and simmer for 5-10 minutes. Turn to high heat again when adding the tofu cubes, allow to boil for another 5 minutes or until tofu are cooked. Add salt and pepper to taste.
3. Transfer soup into a bowl, sprinkle with some bonito flakes, add a dash of miso paste (about 1/2 tsp), garnish with some parley leafs. Done.

Note: Add water as required if the radish stalk reduces to much.