Daikon & Carrot Miso Soup

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8


  • 1 daikon (900 gram / 2 lb), peeled and cut into small pieces
  • 450 gram (1 lb) carrot, peeled and cut into small pieces
  • 1/2 onion, peeled and diced
  • 8 cups vegetarian dashi stock (typically kombu and/or mushroom stock)
  • 1 block (~ 400 gram) firm/silken tofu, drained and cut into 1/2" cubes
  • 1 tablespoon wakame, soaked in cold water to rehydrate, then drained
  • 1/4 cup white miso paste
  • salt and pepper, as needed
  • 1-2 stalks of Chinese celery, thinly sliced
  • 2-3 scallions, thinly sliced


  1. Place daikon, carrot, onion, and dashi stock in a soup pot. Bring to a boil, then reduce to a simmer. Cover the pot with a lid, and continue cooking for 30-45 minutes, or until the daikon and carrot are soft.
  2. Remove the lid and bring the soup to a boil. Add tofu cubes and wakame and wait until the soup boils again, then quickly turn off the heat.
  3. In a small bowl, whisk together white miso paste and a ladle of the soup until the miso paste is fully dissolved. Return this mixture back into soup pot. Add salt and pepper if needed.
  4. Serve the soup hot in individual soup bowls and garnish with thinly sliced Chinese celery and scallions.

Another great recipe by https://vforveggy.com.