|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – June 2008
4 Japanese meals adapted–and enhanced–for the trail
Carrots, daikon, and shitake mushrooms add heft to this nutritious soup.
2 pouches of tofu miso soup mix (1/5 oz.)
5 small shitake mushrooms
1 carrot, sliced
1 daikon radish, sliced into strips
1 1/3 cup water
Combine carrot and daikon in a zip-top bag. Pack mushrooms in a small plastic container.
Slice carrots and daikon. Add mushrooms, carrot, and daikon to water; boil for 5 minutes. Add miso soup mix. Serves 2.