This Daikon Miso Soup is a hearty and healthy Japanese soup. The daikons are tender, and the dashi (soup stock) has an umami flavor that makes it rich in taste. If you love daikon and soup, this recipe is for you!
Miso soup is an everyday dish for Japanese home cooking and comprises various ingredients such as vegetables, fish, or tofu. This Daikon Miso Soup is one of our favorite soups as daikon and aburaage (deep-fried tofu) add sweetness to the soup, and it’s absolutely amazing!
About This Recipe
- Japanese daikon radish recipe
- Authentic miso soup
- Use niboshi for soup stock (dashi)
You’ll need the following ingredients to make this Daikon Miso Soup:
- Daikon: We only use 2 cm of daikon, but I highly recommend buying it if you can find the whole daikon at a store. Use the upper part, not the lower part. Sweet daikon makes this miso soup so tasty.
- Daikon Leaves: Use any green vegetable you like if daikon doesn’t come with daikon leaves.
- Aburaage: It’s deep-fried thin tofu. It has a firm and chewy texture. It becomes juicy in the soup as it soaks up the soup. If it’s hard to find it at a store, use tofu instead.
- Miso Paste: See below.
- Niboshi (dashi): Niboshi or iriko are dried baby sardines and are used for making dashi (soup stock) in Japanese cooking. Niboshi dashi brings a rich flavor to miso soup. Before cooking, I recommend taking off the head and guts to exclude fishy smell or bitterness. (Please see niboshi dashi for more details) If this is too much work for you, you can substitute it with dashi powder (1 tsp).
Pick the Genuine Miso Paste
Miso is flavorful, savory, and salty fermented soybean paste, an essential seasoning for Japanese cooking. It is made from soybeans, koji, and salt. Making delicious miso with umami and sweetness will take over a year.
However, mass-produced miso is added with additives such as MSG to add umami flavor and alcohol to stop fermentation, etc., to ship quickly and control the quality. This type of miso is not natural. Important fungi of miso die and become less nutritious.
So, I highly recommend using genuine miso paste. When you go to a grocery store, please check the ingredients on the label and pick the one made from only three ingredients: soybeans, koji, and salt.
How To Make Daikon Miso Soup: STEP BY STEP
Here are some quick visual instructions! For all the detailed ingredients and instructions, go to the printable recipe card below.
Preparing ingredients might take some time, but the steps are so easy after that.
- Prepare ingredients (cut vegetables and aburaage, and remove head and gut of niboshi)
- Bring to a boil
- Simmer and Add daikon leaves
- Add miso (turn off the heat and add miso)
See Niboshi dashi for how to prepare niboshi.
Aburaage is deep-fried tofu, and it’s greasy on the surface. So, if you want to remove it, boil it in boiling water for a couple of minutes or rinse it with warm tap water. (I rinse it with warm water almost always, but boiling is the proper way to do it.)
Please note that always turn off before adding miso. We don’t want to over-boil and lose the aroma of miso and nutrients.
Cook Daikon 5 Recipes
If you are looking for daikon recipes, watch this video and learn how to cook daikon in 5 different ways.
Winter is the delicious season for Daikon. Buy one whole and try some new recipes! Please check out this article, “Japanese Daikon Radish Recipes”, to get more info.
What to Serve with Miso Soup
Are you not sure what to serve with daikon miso soup? Here are some ideas:
Learn How To Cook Daikon in this Quick Guide!
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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More Daikon Recipes You Will Love
Japanese Daikon Miso Soup (Niboshi Dashi)Print Pin Save
- Prepare ingredients: Peel daikon and slice it into bite-size, chop daikon leaves, cut aburaage into thin sticks, and remove the head and guts of niboshi.
- Bring to a boil: Put daikon, aburaage, niboshi, and water in a pot, and bring to a boil on medium heat.
- Simmer: Lower the heat and cook for 5 to 7 minutes until the daikon becomes tender.
- Add daikon leaves: Add daikon leaves and cook for one more minute.
- Add miso: Turn off the heat, add miso, and stir gently until it dissolves.
- Storage: 2 days in the fridge.
- Substitute: You can substitute niboshi with dashi powder (1 tsp). If you are vegan/vegetarian, you can substitute niboshi with vegan dashi (shiitake mushroom and kombu). If the daikon’s leaves are cut off, you can use any green vegetables you like.
- If you don’t like the excess oil on the aburaage, rinsing it off with hot water will help to remove it.
- If the taste of the soup is light to you, please add more miso.
- When you warm the soup up, do not over-boil miso soup because it loses nutrients and the aroma of miso.
- Watch how To Video