12 ounces of white mushrooms, cut into 1/4-inch-thick slices
1 4-inch piece of daikon, peeled, halved lengthwise, and cut into 1/4-inch-thick slices
1/4 cup plus 1 tablespoon of white miso
2 tablespoons of red miso
Scallions, to taste, thinly sliced on the diagonal
Tamari to taste
Place 8 cups of cold water, the mushrooms, and the daikon in a large saucepan. Bring to the boil, reduce the heat to low, cover, and simmer for 30 minutes.
Ladle about 1 1/2 cups of the broth into a small bowl and thoroughly whisk in the white and the red miso.
Return the miso mixture to the saucepan.
Stir in the scallions and the tamari.
Serve immediately.
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