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Taro Miso Soup

Taro, daikon radish and carrot in season are very sweet and make the miso soup tastier.

Ingredients (4 servings)

Taros 2
Daikon radish 4 cm
Carrot 1/2
Aburaage (Deep-fried tofu) 1 piece
Banno-negi (Thin green onion) 2 stalks
(Japanese mixed spices)
A pinch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Peel the taros and cut into 1-cm round slices. Cut the daikon radish and carrot into large pieces and the aburaage to 1-cm width. Chop the banno-negi finely.
  2. Boil the taros, carrot and daikon in the dashi stock until tender. Add the aburaage and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the banno-negi sprinkled and the shichimi-togarashi sprinkled to taste.

★ A Note

This miso soup is full of root vegetables in season and makes your heart and body warm.

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