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Oyster and Daikon Radish Miso Soup

Winter is the best season to enjoy large, firm-textured oysters.

Ingredients (4 servings)

Oysters 8
Daikon radish 1/4
Banno-negi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

(Red Dashi-added Miso)


  1. Wash the oysters quickly with water. Cut the daikon radish into thin quarter slices. Cut the banno-negi to 5-cm length.
  2. Bring the dashi stock to a boil and add the daikon. After the daikon is cooked, add the oysters, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the banno-negi on top.

★ A Note

Seasonal food is tasty and very nutritious. With oysters, daikon and green onion, this is a seasonal miso soup in winter.

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