Daikon Soup
A delicate Japanese clear soup with daikon, tofu and wakame — subtly flavoured and deeply restorative.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Asian
vegetarianvegangluten-free
Ingredients
400gdaikon radish, cut in half-moons
200gsilken tofu, cubed
10gdried wakame seaweed
1Lvegetable dashi or kombu stock
2 tbsplight soy sauce
1 tbspmirin
1 tspsalt
3spring onions, sliced
1 tspsesame oil
Instructions
1
Bring dashi stock to a gentle simmer.
2
Add daikon and cook 10 minutes until just tender.
3
Add tofu and rehydrate wakame in the soup.
4
Season with soy sauce, mirin and salt.
5
Simmer 3 minutes — do not boil vigorously.
6
Divide between bowls, drizzle with sesame oil.
7
Scatter with spring onions and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
55
Protein
3.6g
Fat
2.9g
Carbs
3.4g
Fiber
0.5g
Sodium
932mg
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★★★★★
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