This delicious, healthy Daikon soup with egg is easy to make and takes only 10 minutes. It’s a simple and tasty soup that even someone who doesn't like daikon will love!
Daikon soup is always a great way to warm up on those chilly fall and winter days. It tastes light, cozy, and savory.
A gentle sweetness comes from daikon, while an egg drop adds a soft texture to this dish that will fill you up!
Stay healthy with this comforting daikon soup!
- This recipe is for you if:
- You love Japanese daikon radish.
- You want to know how to cook daikon radish.
- You are looking for daikon soup recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe card from the link below. Let's get started!
About this recipe
- Japanese daikon radish recipe
- Healthy vegetarian soup
- Easy and quick recipe under 10 minutes
What is Japanese Daikon Radish?
Daikon, also known as white radish, winter radish, and Japanese radish, is a common root vegetable in Japan.
Daikon means "big root" in Japanese, long, thick, and heavy. They can weigh anywhere from 1 to 2 kg (2 to 4 lbs).
We can find wide varieties of Daikon in Japan, but this Aokubi daikon, the green color on the top, is the most common.
It has an earthy flavor and many versatile uses that can be eaten raw (including the skin), stir-fried, or added to a soup. You can also eat the leaves (actually, leaves contain more nutrients than white roots!).
The most popular dish is a simmered daikon.
It's available all year round at a grocery store, but the season is summer and winter. The Summer daikon tends to be more peppery in taste, whereas winter daikon tends to have a sweeter flavor and juicier texture.
What does it taste like?
Do you know that Daikon has different tastes and textures depending on which part you use?
It has a unique flavor profile, with a sweet spot near its leaves and turning peppery towards the bottom.
- Top (near the leaves): Sweet, juicy, and crunchy
- Middle: Sweet, slightly peppery, and soft
- Bottom: Peppery and less juicy
If you are curious, you can find the difference by eating raw on each part.
The texture and taste are different, so using the part according to your cooking dish makes them tastier. The sweet and juicy top part works perfectly for eating raw, while the peppery bottom is excellent for spices or sauces.
See more details in the recipe below!
Here are the ingredients (amounts are in the recipe card below).
- Daikon: I used the middle root for this recipe. (More details here)
- Tofu: Both firm and silky work ok.
- Vegetable bouillon powder
- Sesam oil (option)
You can use vegetable bouillon cubes or broth instead of powder. You can substitute scallions with other green vegetables like broccoli, napa cabbage, and green peas.
Let me show you how to make it. You can also watch this recipe video.
- Peel daikon radish and slice it into bite-size. (See here for how to cut it)
- Dice tofu, chop scallions, and whisk an egg.
- Put daikon, tofu, vegetable bouillon powder, and water in a pot, and bring to a boil on medium heat.
- Lower the heat and cook for 3 to 5 minutes until the daikon becomes tender.
- Add chopped scallions and whisked egg, stir and simmer until the egg is cooked.
- Season with salt to your taste. Turn off the heat and put sesame oil for additional flavor (option).
Serve this hearty daikon soup right away, and enjoy every bite! Sesame oil is an option, but I highly recommend adding it for an extra layer of flavor.
Transfer to a glass jar and keep it in the fridge. Good for 2-3 days. You can also freeze the soup. Store in a freezer bag and will be good for 2 weeks.
- You can cut daikon in different sizes. If you cut it into thin strips, the soup will be ready in no time.
- After adding the eggs, stir slowly and do not overheat.
You can add your favorite vegetables for more variations!
- Napa cabbage
- Green peas
What to serve with
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Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Japanese Daikon Soup with EggPrint Pin Rate
- 120 g Daikon, 4 oz (about 5 cm / 2 inches)
- 150 g Tofu, 5 oz
- 2 Scallions
- 1 Egg
- 1 teaspoon Vegetable bouillon powder, 5g
- 3 cups Water, 720ml
- pinch Salt
- 1 teaspoon Sesam oil, option
- Prepare ingredients: Peel daikon and slice it into bite-size, dice cut tofu, chop scallions and whisk a egg.
- Bring to a boil: Put daikon, tofu, Vegetable bouillon powder, and water in a pot, and bring to a boil on medium heat.
- Simmer: Lower the heat and cook for 3 to 5 minutes until the daikon becomes tender.
- Add egg: Add chopped scallions and whisked egg, stir and simmer until egg is cooked.
- Season: Season with salt to your taste. Turn off the heat and put sesame oil for additional flavor (option).
- Equipment: Saucepan (16cm/6inches)
- Storage: Transfer to a glass jar and keep it in the fridge. Good for 2-3 days. You can also freeze the soup. Store in a freezer bag and will be good for two weeks.
- Substitute: You can use vegetable bouillon cubes or broth instead of powder.
- If the taste is light to you, please add salt and bouillon to your liking.
- Watch how To Video