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5 from 9 votes
Miso Soup Basics - Daikon and Aburaage Miso Soup
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
When ingredients need to be cooked through, use this method to make miso soup.One of the top 5 popular miso soups in Japan is also one of my all time favourites. Wakame goes well with daikon, too. Why don't you add wakame as well to give a different texture to the soup?
Recipe Type: Soup
Cuisine: Japanese
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 100g (3.5oz) daikon (white raddish) , 3mm (⅛") slice then into quarter circles (Note 1)
  • ½ aburaage sheet (Note 2)
  • 400ml (14oz) dashi stock
  • 1 ½ tbsp miso paste (Note 3)
Garnish (optional)
  • Chopped shallots
  1. Pour boiling water over the aburaage to remove excess oil, then squeeze the water out. Cut it lengthways into half then cut into 5mm / 0.2 inch wide strips crosswise.
  2. Add dashi, daikon and aburaage in a pot and place it over medium heat. Cook for about 5-6 minutes or until the daikon is almost cooked through.
  3. Add miso in a small sieve with a handle. Dip the sieve half way into the soup using a spoon, small spatula or chopsticks, mix the miso into the soup without creating lumps. (Note 4)
  4. Turn off the heat when the soup starts boiling. Do not keep boiling as the soup will lose the flavour of the miso.
  5. Serve immediately in a small soup bowl, sprinkled with shallots if using.
Recipe Notes

1. You can slice daikon in a different way if you like. Cutting daikon into sticks is also quite common.

2. Aburaage is deep fried, thinly sliced tofu which you can buy at Asian grocery stores. They come in a frozen pack of 3 sheets.

3. Depending on the type of miso and the brand within the same type of miso, saltiness varies. So you might have to adjust the amount of miso to add to the dashi. I used awase-miso in this recipe.

If you have miso which already contains dashi, you can use water instead of dashi stock. However, I think that the dashi flavour mixed in the miso is not as strong as it should be. You might still have to add some dashi to the water.

4. If you don’t have an appropriate sieve to use, place the miso paste in a small bowl, add some dashi to it and dissolve the miso in it. Then pour the miso mix back into the pot. It is important not to just drop the paste into the pot as it will take a while to dissolve the miso and prolonged cooking of the soup after adding miso will lose good flavour of miso.