Casa Mun is a serene restaurant in Buenos Aires that serves outstanding Asian food with a dash of Californian cuisine. Chef Mun Kim is a former banker from Los Angeles who was obsessed with creating fine food. Eventually, he took chef training and moved to Argentina to open this exquisite candlelit loft dining room (it's one of the hardest reservations to get in B.A.).
This crystal clear soup offers up a tangle of spicy, sweet and salty flavours. You can add other seafood to this rich flavoured broth, if desired. To make life easier, you can make or buy fish or chicken broth and then add the broth seasonings. I could not find chrysanthemum leaves in Toronto but on the chef's recommendation I used Italian parsley. Use about 4 inches of daikon radish if Korean radish is not available. Konbu is available in packages labelled kelp in Asian grocery stores.