We tried this recipe: https://web.archive.org/web/20160222075731/http://www.dreamsofdashi.com/mizoreni-pork-meatball-and-daikon-soup/ Our modifications: first, we increased the dashi broth from 4 to 6 cups. We made dashi using this recipe: https://www.epicurious.com/recipes/food/views/dashi-japanese-sea-stock-103413 Second, we used a combination of 3 Chinese chives and 1 scallion in lieu of 4 minced scallions. Third, based on our pantry, we used thick Korean sweet potato cellophane noodles (dangmyun) instead of thin bean noodles. After soaking them in cold water, we drained and cut them with scissors. Then we added them 2 mins before the daikon to allow for more cooking time. We garnished the final dish with Chinese chives. (Apr. 2018)
Version 2: During the pandemic, we made some modifications. First, we used 6 cups of dashi. We substituted 15-18 dried anchovies instead of bonito flakes. We added the anchovies and the kombu at the same time. Second, we added 1 tsp grated frozen ginger instead of 1 tsp ginger juice. Third, we used scallions (no chives). Fourth, we cooked the Korean sweet potato noodles separately from the soup and added it to the bowls when serving. (Aug. 2020)
Cooking Adventures 