Shimeji mushroom in miso soup

Ingredients :

1 pack Shimeji mushroom, roots trimmed
1/3 Chinese raddish ( lo pah), sliced, makes a cup
1 cup chopped tomato
1/2 white onion, chopped into moons
2 packets of ready-to-use miso paste ( the kind use to make a cup of breakfast miso soup)
3 cups of water
1 tbs of Philippine tamarind mix (sinigang mix)
1 tsp salt

In a medium size pot, combine water, miso paste and salt. Turn the heat on and add tomato, radish and onion.

Bring to the boil and cook until the radish is soft, about 10 minutes.

Add the tamarind mix. By this time, you should taste the soup if more salt is needed.

And finally, give the Shimeji mushroom a quick wash and add to the soup. Cook for about 2 minutes.

Serve hot.