Vegetable-Packed Miso Soup

Steps

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1. 1
   Prepare all vegetables: peel the daikon and cut into ginkgo leaf shapes, roughly chop the cabbage, cut the onion into wedges, slice the carrot into half-moon shapes, remove the base of the shimeji and separate by hand, mince the ginger and garlic, and cut the fried tofu into 1cm wide strips.
   ▶ ≈2:17
2. 2
   Heat sesame oil in a pot over medium heat. Add the minced garlic and ginger, and cook until fragrant.
   ▶ ≈5:44
3. 3
   Once fragrant, add the carrot and onion, toss gently for about 30 seconds to coat with oil. Then add the daikon, shimeji, and cabbage, and mix well.
   ▶ ≈6:12
4. 4
   Reduce heat to low, cover the pot, and steam for 2 minutes to extract the vegetables' umami flavor.
   ▶ ≈6:44
5. 5
   Open the lid, mix the vegetables, and increase heat back to medium. Add the fried tofu and mix well.
   ▶ ≈6:53
6. 6
   Pour in water and mirin, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer for 5 minutes.
   ▶ ≈7:23
7. 7
   After 5 minutes, turn off the heat. Add the soy sauce first, then the miso, stirring until fully dissolved. Adjust seasoning to taste.
   ▶ ≈7:45