White miso soup with carrot and daikon

Ingredients (serves 2-3):
4 cups dashi
A splash of sake
100g carrot, peeled and thinly sliced
100g daikon, peeled and thinly sliced
3 tbsp white miso paste
A pinch of salt, to taste
Sliced spring onions, to garnish

Method:
1. Combine dashi and sake in a pot and bring to a simmer.
2. Add carrot and daikon. Cook for 3-5 minutes over gentle heat.
3. Mix miso paste with 1/4 cup warm dashi. Stir well to remove lumps, and pour mixture into soup. Season with a pinch of salt, if desired. Don't over-boil the soup or the flavour, and nutritional value, of miso will be diminished.
4. Garnish with sliced spring onions and serve.

Recipe source: Food and Travel magazine (Feb 2007)