Add the cabbage and chicken and stir-fry over high heat for 1 minute. Add the miso sauce and bring to a simmer. Stir in the daikon and scallions. Transfer to bowls and serve.

It too is very versatile and suited to all types of dishes, from soup ... miso types, which are usually fermented for three years or more. Light-yellow or red miso should not be substituted in ...

Divide the pak choy, mushrooms, carrot and red cabbage equally among four serving bowls. Gently heat the bone broth and stir in the grated ginger, spring onions, lime juice, miso paste and tamari.

Slice the cabbage and mushrooms nice and thin so the hot miso soup can soften them and warm ... When it comes to the toppings, I find it much more interesting to sprinkle the lime juice, fish ...