Daikon Soup with Egg Recipe

5 from 3 votes
JUMP TO RECIPE & VIDEO

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!

Looking for simple soups? Try my Japanese Sweet Potato Soup, Kabocha Squash Soup, or Shiitake Mushroom Soup.

Daikon soup with egg in a saucepan.

Enjoy the comforting warmth of Daikon Soup—a perfect choice for chilly fall and winter days. The light, cozy, and savory taste, complemented by the gentle sweetness of daikon and the soft texture of an egg drop, makes it a filling delight. Stay healthy with this nourishing dish!

About This Recipe

  • Japanese daikon radish recipe
  • Healthy vegetarian soup
  • Easy and quick recipe under 10 minutes

Recipe Ingredients

You’ll need the following ingredients to make this Daikon Soup:

Ingredients for daikon soup with egg.

Ingredient Notes

  • 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 like broccoli, green peas, napa cabbage, and wakame seaweed.
  • Vegetable bouillon powder: Instead of powder, you can use small cubes of vegetable bouillon or broth.
  • Sesam Oil adds an extra layer of aroma (optional).

How To Make Daikon Soup: STEP BY STEP 

Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.

Instructions for daikon soup with egg.
  1. Peel daikon radish and slice it into bite-size pieces.
  2. Dice tofu and chop scallions.
  3. Put daikon, tofu, vegetable bouillon powder, and water in a large pot and boil on medium heat.
  4. Lower the heat and cook until the daikon becomes tender. 
  5. Add chopped scallions and beaten egg, stir, and simmer until the egg is cooked.
  6. Season with salt to your taste. Turn off the heat and put sesame oil for additional flavor (option).
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.

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.

Helpful Tips

Daikon soup with egg in a saucepan.
  • You can cut daikon in 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 do not overheat.

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

Learn How To Cook Daikon in this Quick Guide!

Daikon with seasonings with text overlay.

Explore daikon cooking further with this quick guide, your go-to resource for all things related to preparing and enjoying this delightful winter vegetable!

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Daikon soup with egg in a bowl.

More Daikon Radish Recipes You Will Love

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

Daikon Soup with Egg Recipe

5 from 3 votes
Print Pin Save
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings
Author: JURI
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!

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

  • 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

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Sodium: 246mg
Course: Soup
Cuisine: Japanese
Keyword: daikon soup
Did You Make this recipe?Please Leave a star rating!

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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?