Instructions: Slice the scallions greens into thin diagonals and reserve them for garnish. Slice the white parts into thin rings. Pluck the dill leaves from their stems. Reserve stems for soup stock; the dill weed for this soup. Thinly slice the radish roots and coarsely chop the greens.

In medium saucepan over medium heat, warm the oil. Add scallion whites, radish slices and carrot. Saute for 3 to 4 minutes, until softened.

Add the kombu dashi, raise the heat, and bring the soup to a boil. Reduce the heat to low and simmer, uncovered for 5 minutes, or until the vegetables are crisp tender.

Add the radish greens, peas and dill weed. Increase the heat and return the soup to a simmer. continue to cook, uncovered for 3 minutes.

Pour 1/4 cup of the soup stock into a small bowl. Add the miso and stir to dissolve. Add the miso mixture to the soup and simmer (do not boil) for another minute. Season with more miso if desired or a big of water if the soup is too strong.

Stir in the lemon juice and serve immediately garnish with the scallions greens.

NOTES : Miso soups are great any time of year. Change the kind of miso with the seasons: darker, richer miso in the fall and winter; lighter, less-salted ones for spring and summer. Then add whichever vegetables are at their peak.

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