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Daikon Radish and Yuzu Miso Soup

Daikon radish and deep-fried tofu, standard miso soup ingredients, are accompanied by yuzu* peel in this miso soup. The flavor of yuzu peel really improves the quality and taste of the miso soup.
* A Japanese citrus fruit.

Ingredients (4 servings)

Daikon radish 4 cm
Kyofu aburaage
(Kyoto-style deep-fried tofu)
1/2 piece
Mizuna (Potherb mustard) 1 bunch
Yuzu peel 2 tablespoons
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. Cut the daikon radish into quarter slices and the Kyofu aburaage to 1-cm width. Shred the yuzu peel into fine strips and cut the mizuna to 5 ~ 6-cm length.
  2. Boil the daikon in the dashi stock until tender. Add the Kyofu aburaage and mizuna and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the yuzu peel on top.

★ A Note

Although yuzu is a standard citrus used for flavoring in cooking, kabosu from Oita, sudachi from Tokushima or shekwasha from Okinawa can be squeezed into miso soup to give a different flavor.

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