Tamagawa Salad

Ingredients

4 eggs
1 myoga radish
1/4 pack kaiware
3 cups (600cc) dashi soup stock
2.5 osaji miso paste

Steps

1. Chop myoga into thin pieces.
2. Cut bottoms off of kaiware. Cut into 3.
3. Wash kaiware and myoga together. Drain.
4. Turn dashi soup stock on to low heat. Add miso.
5. Turn heat up a little. Add eggs. Cook 2-4 minutes.
6. Serve soup with egg.
7. Top with myoga and kaiware.