Daikon Soup with Egg Recipe
This delicious, healthy Daikon Soup with egg is easy to make and takes only 10 minutes to prepare. It’s a simple and tasty vegetarian soup! Give it a try!
Looking for simple soups? Try my Japanese Sweet Potato Soup, Kabocha Squash Soup, or Shiitake Mushroom Soup.
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Daikon Soup:
How To Make Daikon Soup: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Put sliced daikon and tofu in a pot.
Step 2
Add vegetable bouillon powder, and water and boil on medium heat.
Step 3
Lower the heat and simmer.
Step 4
Add chopped scallions and beaten egg.
Serve this hearty daikon soup right away, and enjoy the flavorful broth! Sesame oil is an option, but I highly recommend adding it for an extra layer of flavor.
Storage
Transfer to a glass jar and keep it in the fridge; it will remain good for 2-3 days. You can also freeze the soup. Store in a freezer bag, which will remain good for two weeks.
Variations
You can add your choice of fresh ingredients for more variations!
- Broccoli
- Cabbage
- Fresh cilantro
- Napa cabbage
- Sesame seeds
- Shiitake mushrooms
- Spinach
- Sweet Corn
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More Daikon Recipes You Will Love
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Daikon Soup with Egg Recipe
Print Pin SaveEquipment
- Saucepan 16cm (6inches)
Ingredients
- 120 g Daikon, 4 oz (about 5 cm / 2 inches)
- 150 g Tofu, 5 oz
- 2 Scallions
- 1 Egg
- 1 tsp Vegetable Bouillon Powder, 5g
- 3 cups Water, 720ml
- A pinch Salt
- 1 tsp Sesam Oil, option
Instructions
- 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 (optional).
Video
Notes
- 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.
I made it and it was awesome, just a quick question for you. May I add noodles to the recipe or it is not a good idea?
Thank your for trying the daikon soup recipe, Kasir! Yes, adding noodle is a great idea!