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Daikon Radish and Enoki Mushroom Miso Soup

Tenderly cooked daikon radish and crispy enoki mushrooms are standard ingredients for miso soup.

Ingredients (4 servings)

Daikon radish 4 cm
Enoki mushrooms 1 pack
Daikon leaves A few stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the daikon radish into slightly thick quarter slices. Mince the daikon leaves and stalks. Remove the root section off the enoki mushrooms and cut to half length.
  2. Bring the dashi stock to a boil and add the daikon. After the daikon becomes tender, add the enoki and daikon leaves and stalks and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

These ingredients go well with any of awase (mixed) miso, mugi (barley) miso and kome (rice) miso.

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