Napa Cabbage and Daikon Soup with Pure Umami

Directions

1. Cut the napa cabbage into bite-sized pieces. Peel the daikon and slice it into 0.5-inch thick strips.
2. Heat sesame oil in a pot over medium heat. Add the pork and grated ginger and stir-fry until the pork changes color.
3. Add the napa cabbage and daikon. Stir-fry until they become slightly translucent. Then add 20 oz of water and the shiro dashi. Simmer for 7-8 minutes.
4. Serve in bowls, drizzle with an additional 0.5 tbsp of sesame oil (optional), and sprinkle with black pepper.