Vegetarian Daikon Soup with Egg

5 from 4 votes
Leave a Review!
10 minutes
Servings 4 servings
JUMP TO RECIPE & VIDEO

This delicious daikon soup with egg is easy to make and can be prepared in just 10 minutes. It’s a simple and tasty vegetarian soup! Give it a try!

Looking for more simple daikon recipes? Try these 16 easy Japanese daikon recipes!

Daikon soup with egg in a saucepan.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

Why You Will Love This Recipe 

  • You will enjoy the comforting warmth of this hearty soup.
  • A perfect choice for chilly fall and winter days.
  • It’s a light, cozy, and vegetarian soup.

Recipe Ingredients

You’ll need the following ingredients to make this daikon soup:

Ingredients for daikon soup with egg.
  • Daikon: For this soup recipe, go for the middle part of the daikon for the best taste and texture.
  • Tofu: Both firm and silky types work perfectly.
  • Scallions, green onions, or spring onions. You can substitute it with other green vegetables, such as broccoli, green peas, Napa cabbage, and wakame seaweed.
  • Vegetable bouillon powder: Instead of powder, you can use small cubes of vegetable bouillon or broth.
  • Sesame Oil: adds an extra layer of aroma (optional).

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.

How to make daikon soup with egg.

Step 1

Put sliced daikon and tofu in a pot.

How to make daikon soup with egg.

Step 2

Add vegetable bouillon powder, and water and boil on medium heat.

How to make daikon soup with egg.

Step 3

Lower the heat and simmer. 

How to make daikon soup with egg.

Step 4

Add chopped scallions and beaten egg.

Daikon soup with egg in a bowl.

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.

Recipe Tips

  • You can cut daikon into different sizes. An easy way is to cut it into thin strips, the soup will be ready quickly.
  • After adding the eggs, stir slowly and avoid overheating.

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 keep for up to 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

What To Serve With

To complement this Japanese daikon soup with egg, serve with natto chahan, eggplant teriyaki, and napa cabbage coleslaw, and enjoy the Japanese-style meal!

Dive Deeper into Cooking Daikon!

Daikon, sugar, shi koji, rice vinegar.

To learn more about daikon, you can explore these articles:

Grab Your Daikon eBook!

Dive deeper into daikon with this ultimate guide – everything you need to know about cooking with daikon and delicious recipes compiled in one convenient ebook!

Daikon ebook with blue backgrount.

Cooking with Daikon: Your Ultimate Guide

Daikon soup with egg in a bowl.

More Daikon Recipes You Will Love

Leave a Rating!

I hope you enjoy this daikon soup recipe! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegetarian Daikon Soup with Egg

5 from 4 votes
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings
Author: Juri Austin
This delicious 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!
Daikon soup with egg in a saucepan.
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

Equipment

  • Saucepan

Ingredients
  

  • 5 cm Daikon, about 2 inches
  • ½ block Tofu
  • 2 Scallions
  • 1 Egg
  • 1 tsp Vegetable Bouillon Powder
  • 3 cups Water, 720ml
  • Salt, to taste
  • 1 tsp Sesame Oil

Instructions
 

  1. Prepare the Ingredients: Peel daikon and slice it into bite-size, dice cut tofu, chop scallions and whisk a egg.
  2. Bring to a Boil: Put daikon, tofu, Vegetable bouillon powder, and water in a pot, and bring to a boil on medium heat.
  3. Simmer: Lower the heat and cook for 3 to 5 minutes until the daikon becomes tender. 
  4. Add Egg: Add chopped scallions and whisked egg, stir and simmer until egg is cooked.
  5. Season: Season with salt to your taste. Turn off the heat and put sesame oil for additional flavor (optional).

Video

YouTube 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.

Nutrition

Serving: 1servingCalories: 68kcalCarbohydrates: 3gProtein: 5g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: daikon soup

Did You Make This Recipe?

Please leave a review!!

Similar Posts

Juri Austin wearing denim kimono and holding bento box.

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

5 from 4 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. 5 stars
    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?