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Radish and Potato Miso Soup

Fresh radish adds a refreshing taste to the miso soup.

Ingredients (4 servings)

Radishes 4
Potato 1
Konegi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Cut the radishes into thin round slices and the potato into 1-cm round slices. Chop the konegi finely.
  2. Boil the potato in the dashi stock. After the potato becomes tender, add the radishes and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.

★ A Note

Boil the radishes only for a moment to keep this miso soup tasty.

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