Braised Daikon Miso Soup

Peel the daikon and slice into 1-inch-thick rounds. Place a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. When the oil is shimmering, sauté the garlic and ginger until fragrant, about a minute. Add the tamari, mirin, miso, 2 cups water, and broth, and bring to a simmer.

Add the daikon pieces to the simmering broth, then turn the heat to low and cover the pot. Braise the daikon until tender, about 40 minutes.

Divide the soup among bowls and keep the pot over low heat. Add the remaining ­water and greens to the pot, and stir until the greens are wilted. Use a slotted spoon to add some greens to each bowl, and top the soup with scallions and sriracha to taste.