Steps

1. Set a scale in a bowl, and add 100g White Miso and 100g Red Miso. This combination of two types of miso enhances the richness and depth of flavor. If you prefer less salt, use more reduced-salt miso.
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2. Tear open the 2 Dashi Packs and add the contents to the bowl with the miso. Using dashi packs without added salt makes it easier to adjust the miso's saltiness.
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3. Mix thoroughly until the dashi and miso are evenly combined. Mixing the dashi well at the beginning is crucial to prevent uneven flavor distribution; mix until fully integrated.
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4. Finely chop 30g Dried Kiriboshi Daikon Radish with scissors and add it to the bowl, mixing to combine. Kiriboshi daikon radish significantly increases sweetness and umami. For better preservation, add it without washing.
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5. Add 4g Dried Wakame Seaweed to the bowl and mix well with the kiriboshi daikon radish. Domestic wakame seaweed is recommended for the best texture.
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6. Transfer the prepared miso balls to a storage container. Flatten the surface to remove any air pockets and prevent air exposure.
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7. Place approximately 1 tablespoon of miso ball in a soup bowl.
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8. Pour in 150ml of hot water and mix well until the miso dissolves. Thanks to the kiriboshi daikon radish, it dissolves easily without forming lumps.
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9. If you want to add other ingredients, separately heat your preferred ingredients such as shimeji mushrooms (e.g., heat shimeji mushrooms in the microwave at 600W for 40-50 seconds), then add them to the miso soup. Adding ingredients directly to the miso ball can cause spoilage; heat them separately before adding.
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10. To transport for bento boxes, place the miso ball on a piece of plastic wrap, approximately 1 tablespoon, wrap it up tightly, and secure it with a rubber band.
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