This is a great autumn dish when mushrooms are out in their full glory. You can easily swap the oyster mushrooms for enoki or button. The soup can be drunk from ceramic cups and the scampi and mushrooms can be lifted out of the kettle with chopsticks. If you don’t have a kettle, then use a saucepan.
Heat the dashi in a small saucepan and whisk in the white miso. Add the trimmed scampi and oyster mushrooms and allow them to poach for about 3 minutes.
Transfer the mixture to your kettle and bring back to just before boiling. Then add the chilli oil and daikon leaves and serve immediately.