Miso Soup with Vegetables

I came across a Tonjiru recipe in one of the blog I'm following. Then when searching the net for miso soup, I came across a soup called Kenchinjiru. As I'm new to Japanese cooking, both these soup looks similar to me except that Tonjiru contain pork and Kenchinjiru is a vegetarian soup. After reading the Kenchinjiru recipe, I realised that it did not contain miso. I cooked Tonjiru once and as my family don't usually eat the pork cooked with soup, I decided to do away with the pork the next time I cook this soup. The taste is still the same as the soup flavor came mostly from the dashi and miso.

Miso Soup with Vegetables

1.5 litre water
2-3 tbsp Dashi granules (or to taste)
2-3 tbsp miso (or to taste)
6 - 7 inch gobo (slice thinly)
1 small daikon
1 carrot
4 - 5 dried shiitake mushrooms
1 pc silken tofu

Method

1. Soak the mushroom until soft and squeeze out the excess water and cut into half.
2. Boil the water and add in the Dashi granules.
3. Put in all the vegetables and cook until tender.
4. Put in the tofu.
5. Lower the heat to maintain a simmer and add in the miso. Using a sieve will help the miso to dissolve. Turn off the heat and serve.

* Other vegetables can be used, such as pumpkin, leek, onion, potato etc.