Kyoto White-Miso Zoni

Peel the parent taro and boil gently until a skewer passes through easily. Slice the small daikon without peeling and boil until tender. Lightly grill the mochi until soft.

Heat the kombu dashi and dissolve the white miso without a prolonged boil. Put the cooked vegetables and mochi in bowls and pour over the hot soup. Garnish with finely shaved bonito if desired. The source makes a deliberately thick, sweet white-miso soup.