Daikon and Carrot Miso Soup

September  5, 2010
0 Ratings
  • Serves 4
Author Notes

While spending a month in Kyoto I was inspired both by the beauty of the white sand gardens as well as the simplicity of the white icicle radish, daikon. I have learned how to make simple soup with this. To the soup pictured, I have added lemon cucumber, scallions, carrot, and arame. You can simply use daikon if you want a very simple soup. For a striking black and white soup, just use the daikon with arame as garnish. The process of working with seaweed is really very easy. Having grown up on the coast where we made a pudding from seaweed, I am drawn to work further with what is now available in the markets. I have used kombu to make the basic dashi broth and arame for a garnish. —Sagegreen

What You'll Need
  • 1 piece of kombu @ 8" by 2"
  • 4 cups filtered water
  • 4 inch piece of daikon (@1" in diameter)
  • 1 carrot
  • 1 small lemon cucumber (or plain Persian), peeled and sliced thin, optional
  • 2 fresh scallions
  • pinch of pink Himalayan salt to taste
  • 1 tablespoon sake, optional
  • 4 tablespoons white miso paste
  • 1 small handful of arame
  • 1 cup water
  1. With a clean cloth wipe the kombu clean (see photo of before and after). Do not wash.
  2. Soak the kombu in a pot of the room temperature filtered water (4 cups) for 30 minutes.
  3. Then bring the pot to a near boil over a low to medium heat (30-40 minutes). Remove the kombu before it boils and discard. You have just made the dashi soup base.
  4. Cut the peeled daikon into @ 1 " long thin lengths or so. Sprinkle a little salt on them. If you are using a carrot, prepare the same way. Cut the part of the scallion starting with the bulb also into thin, 1 inch long lengths. Add these and the optional sliced cucumber to the broth and simmer until soft (@10-20 minutes). Add a bit more salt and sake if desired. Then keep warm, below boiling.
  5. Ladle out about 4 tbl. of the warm soup broth and mix together with 4 tbl. of the miso paste. Add this mixture back into the warm broth, but be sure not to boil once the miso has been added, just keep warm.
  6. Soak the arame in a cup of water for 5 minutes (see photo). Drain off the water.
  7. Ladle the soup into bowls. Add some drained, soaked arame to each bowl as a garnish.

See what other Food52ers are saying.

  • Niknud
  • aargersi
  • monkeymom
  • gingerroot
  • Lizthechef

8 Reviews

Niknud September 23, 2011
Every time I get sick (stupid day care germ factories) I always prevail upon my husband to pick me up about 2 gallons of miso soup because it's the only thing that makes me feel better! With the addition of kombu and armae, this sounds like a total winner! Not saying I'm letting the husband off the hook or anything......
aargersi September 23, 2011
This is just beautiful Sage!!
monkeymom September 9, 2010
I love daikon in soup. The miso combo sounds lovely!
Sagegreen September 9, 2010
Thank you. I do love this combination.
gingerroot September 5, 2010
I was thinking of daikon and miso too - this looks delicious!!
Sagegreen September 5, 2010
Thank you. Daikon has such a subtle flavor this way, you want other vegetables that complement and showcase it.
Lizthechef September 5, 2010
Kombu and arame are new ingredients for me. Thanks for the lesson - your recipe looks lovely.
Sagegreen September 5, 2010
Thank you. This is really very healthy and so simple!