A simple miso soup with satoimo (taro) and daikon radish only. Please give it a try in the winter when both vegetables are in season.
My mother used to make this miso soup for us all the time. It's still one of my favorites, so I uploaded the recipe.
This will be even more delicious if you make a proper dashi from scratch using konbu seaweed and bonito flakes. When I'm in a hurry though, I rely on dashi stock granules.
Enjoy Japanese food around the world.