Directions

1. Stew radish. Put the radish, chicken powder, Honwakatou and 400 millilitres of water into a pot, cover with perforated parchment paper and cook until radishes are tender enough and can be pierced thoroughly.
2. Heat olive oil in another frying pan. Add garlic, ginger and stir-fry until golden brown. Add onions and bay leaves, and stir-fry until the onions become transparent.
3. Add cooking wine, tomato paste, tomatoes, salt, soy sauce, and boil.
4. Add warm soy milk to step (3).
5. Add the radish prepared from step (1) and 100 millilitres of broth to step (4). Add mushrooms and thyme, cover with perforated parchment paper and leave it to simmer over low heat.
6. Sprinkle with black pepper and parsley, and enjoy.