Can daikon miso soup be vegan?

Yes, as long as you use kombu dashi instead of regular dashi powder. And make sure the miso paste you are using is vegan (some contain dashi).

Can I make this soup ahead of time?

You can cook the daikon in dashi ahead of time, but it’s best to add the miso paste and wakame just before serving, for the freshest flavor.

How long should daikon be cooked in soup?

Daikon should be simmered until it’s very tender and easily pierced with a fork. If the daikon is fresh, it will cook pretty quickly (5-10 minutes), whereas daikon that is older can take up to 15-20 minutes.

Can I add tofu to daikon miso soup?

Yes, tofu pairs very well with daikon miso soup! Use soft or silken tofu that's been drained and slice into small bite size pieces. Gently add the tofu after dissolving the miso paste.

Daikon Miso Soup (Light & Comforting)

Name: Daikon Miso Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 cups water; 1 tablespoon dashi powder; 3 to 5 tablespoons white miso paste or awase miso paste; 6 ounces daikon radish; 1 teaspoon wakame seaweed; Ichimi (ground chili peppers), optional

Daikon Miso Soup

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A comforting miso soup with melt-in-your-mouth daikon radish. It’s the ultimate Japanese comfort food.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 sides 1x
Category: Soup
Method: Boiling
Cuisine: Japanese
Diet: Low Calorie

Ingredients

Units Scale

3 cups water
1 tablespoon dashi powder
3 to 5 tablespoons white miso paste or awase miso paste
6 ounces daikon radish
1 teaspoon wakame seaweed
Ichimi (ground chili peppers), optional

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Instructions

Peel the daikon. Using a chef’s knife, start by slicing off the leafy part if you are using a whole daikon. Cut the equivalent of 6 ounces of daikon and reserve the rest for future use. Slowly peel the daikon, lengthwise, by rotating it, until you get to the clear part. The skin can be quite thick but you should be able to see where the clear part begins.
Slice the daikon. Now that the daikon is peeled, slice it in half, lengthwise, and slice the halves in half, lengthwise (quarter of a moon). Slice into bite size pieces and set aside.
Make the miso soup. In a medium size pot over medium high heat, add the water and dashi powder. Bring to a boil.
Cook the daikon. Add the daikon and lower the heat. Cover and simmer for 15 minutes, or until the daikon is very tender.
Add the miso paste. Add the miso paste to a small strainer or a strainer small enough that it can be lowered into the pot. Turn the heat off and lower the strainer so the miso paste is covered in broth. Slowly stir the miso paste with chopsticks or a spoon, and let it fully dissolve.
Serve. Add the wakame seaweed, wait 1 minute, and serve the soup with ichimi.

Notes

Storage: Save the miso soup in a storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 42
Sugar: 0g
Sodium: 17.5mg
Fat: 1.1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 5.7g
Fiber: 1.5g
Protein: 2.5g
Cholesterol: 0mg

Find it online: https://pickledplum.com/daikon-miso-soup/