V for Veggy

Home / All Recipes / Japanese / Daikon & Carrot Miso Soup

Daikon & Carrot Miso Soup

No matter which Japanese restaurant I visit, I invariably served the ubiquitous tofu and wakame miso soup. There is nothing wrong with that version. In fact it is probably one of the most commonly prepared in most households. But I love a more vegetable rich version, and this daikon & carrot miso soup is the one I prepare the most often at home.

Daikon & Carrot Miso Soup

Daikon & Carrot Miso Soup

The full list of ingredients

To prepare this version of miso soup, you will need a Japanese daikon and about one pound of carrot. If you cannot find Japanese daikon, you can also use Korean daikon. My other must haves include onion, tofu, and wakame. For garnish, I highly recommend adding thinly sliced scallions. When I can get my hands on Chinese celery, I love adding one or two stalks, but this is not as critical as scallions.

Daikon & Carrot Miso Soup

Daikon & Carrot Miso Soup

Stock and miso paste

To make sure that you don’t accidentally end up with a non-vegetarian miso soup, be extra sure that you are using vegetarian stock. This means konbu and/or shiitake stock. You can make your own by steeping 8 cup of water with 10 gram each dried konbu and dried shiitake overnight, then just use the water as stock. You can use the soaked konbu and shiitake to prepare other recipes. I use white miso in this recipe, but you can always use red miso or awase miso paste if that is what you have.

Daikon & Carrot Miso Soup

Author: Anita Jacobson



Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 8

Print Recipe


  • 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.


  • Paula B Paula B says:

    Does this soup reheat well - I would be making it for two, and would refrigerate the leftovers.

    • Anita Anita says:

      Hi Paula, yes this soup reheats well. I usually store any leftover in an airtight container in the fridge. When I want to enjoy the soup, I ladle the amount I want into a microwave proof soup bowl, and heat for 60-90 seconds to reheat the soup.

  • NNA NNA says:

    Is this item "450 gram (1 lb), peeled and cut into small pieces" the carrot?

    • Anita Anita says:

      Hi, you are absolutely right! Thanks for pointing that out. I'll need to update my recipe. :)

Leave a comment

Your email address will not be published.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

Rate this recipe: