Ingredient Substitution Guide

1. Step 1

   In a large pot, combine the daikon, mushrooms, potatoes and water. Season generously with salt, cover with a lid and bring to a boil over medium-high heat. Once it comes to a boil, lower the heat to medium-low, and simmer, covered, until the daikon pieces are translucent, 30 to 40 minutes. 

2. Step 2

   While the daikon cooks, combine the miso, mirin and soy sauce in a small bowl. Ladle about ½ cup of the hot water from the pot into the miso mixture and whisk or stir until smooth. Stir in the chopped garlic. Set aside. 

3. Step 3

   Unfold the yuba pieces and slice them into 1-inch strips. The yuba will separate once they cook and resemble ribbons. 

4. Step 4

   Once the daikon is translucent on the edges and tender, stir in the yuba and the miso mixture and bring to a simmer over medium. Cook for another 10 minutes and season with more salt if needed. 

5. Step 5

   Top with scallions and serve with rice or on its own.

Tip

• Yuba can sometimes be found alongside the tofu in the refrigerated section of food markets.