This Miso Soup might look boring, but it is a very comforting soup. It is one of the traditional Japanese soups. It looks slightly thickened, doesn’t it? It actually is because of Daikon (White Radish) that is finely grated. To enjoy the delicate texture of the soup, I like to add soft Tofu to it.


2 Servings


2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
*Note: I used Kombu (Kelp) Dashi Powder
1/2 to 1 cup finely grated Daikon (White Radish)
1 & 1/2 to 2 tablespoons Miso *alter the amount depending on the saltiness of Miso
120g Tofu *medium soft type, e.g. Momen
Finely chopped Spring Onion

  1. Heat Dashi Stock (OR Water & Dashi Powder) in a saucepan. *Note: If you use Dashi Powder, use a good quality one. You would need 1/2 teaspoon for 1 cup Water, OR use it according to the instruction on the package.
  2. Add finely grated Daikon (White Radish), and bring to the boil. You don’t need to cook it for long, but I recommend to cook for a few minutes. While you are cooking, prepare Tofu and Spring Onion. Cut Tofu into small cubes.
  3. Season the soup with Miso, then add Tofu. Add some finely chopped Spring Onion and enjoy. *Note: For the above photo, I added 1 tablespoon freshly grated Daikon on top for the presentation.