Daikon & Mushroom Miso Soup

January 5, 2020Mrs. Lin's Kitchen

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.

Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added.

In one of my previous videos, I showed how the basic and simple version of miso soup is made.


  • 4 cups of dashi
  • 1/2 cup of julienne daikon
  • 1/2 cup of shimeji mushroom
  • 2 tbsp of white miso paste


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Daikon & Mushroom Miso Soup


  • 4 cups dashi
  • 1/2 cup julienne daikon
  • 1/2 cup shimeji mushroom
  • 2 tbsp miso paste, (white, red, or yellow)


Prepare Ingredients

  • 1)

    Peel off the radish skin, rinse and julienne into thin strips

  • 2)

    Cut off the root of the shimeji mushroom. Break the mushroom apart. Rinse and let dry.


  • 1)

    Add 4 cups of dashi into a pot. Turn the heat on to medium-high and let the dashi come to a boil.

  • 2)

    Once the broth comes to a boil, add ½ cup of julienne daikon. Cook for about 1 minute.

  • 3)

    Add ½ cup of mushroom into the pot and continue to cook for another 1 minute

  • 4)

    When the time is up, turn of the heat, then you can put 2 tbsp of white miso paste to the pot. To mix the miso paste into the broth, use a small strainer and a spoon and mash the paste again the strainer. This will create the cloudy broth that you always see in the traditional miso soup.

  • 5)

    Serve warm.

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