Grated Daikon Miso Soup
Grated Daikon Miso Soup (Daikon Oroshi Miso Soup)
When the weather turns chilly in Japan, one of the simplest ways to warm up is with a bowl of Grated Daikon Miso Soup, known as Daikon Oroshi no Miso Shiru. Instead of slicing daikon into chunks, this recipe uses freshly grated daikon, which melts into the broth and creates a naturally sweet, delicate flavor.
This humble soup is commonly enjoyed alongside steamed rice, grilled fish, or a traditional Japanese breakfast. Because grated daikon cooks quickly, it's also one of the easiest miso soups to prepare on busy mornings.
If you're looking for a light yet nourishing Japanese soup that's ready in under 15 minutes, this recipe is a wonderful one to add to your weekly rotation.
What is Grated Daikon Miso Soup?
Daikon is a long white Japanese radish that's commonly used in soups, simmered dishes, salads, and pickles.
When grated (daikon oroshi), it becomes juicy and tender. Adding it to miso soup gives the broth a gentle sweetness while maintaining a refreshing finish that's lighter than chunkier vegetable soups.
Unlike traditional daikon miso soup made with sliced rounds or cubes, grated daikon almost disappears into the broth, making it perfect for anyone who prefers a smoother texture.
Why You'll Love This Recipe
Ready in about 10–15 minutes
Naturally light and healthy
Gentle sweetness from fresh daikon
Uses simple Japanese pantry ingredients
Perfect for breakfast or a light meal
Great during colder months
Tips for the Best Miso Soup
Don't boil the miso Adding miso after turning off the heat helps preserve its aroma and flavor.
Use freshly grated daikon Freshly grated daikon has the best sweetness and texture.
Adjust the texture For a smoother soup, grate the daikon very finely. For more texture, use a coarser grater.
Add tofu for protein Cubed tofu pairs beautifully with the delicate flavor of grated daikon.
RECIPE
Servings: 2-3
Time: 15 min
Ingredients:
2 ½ cup water
½ tbsp dashi powder or 1 pack dashi pouch
2 tbsp miso
2 pcs aburaage
1 tbsp wakame seaweed
daikon radish, grated
Instructions:
Prepare dashi
In a pot, add water and dashi (powder or pouch), bring it to a boil, then simmer.
If using a pouch, remove it once it starts boiling.
Prepare aburaage and daikon
Pour boiling water to aburaage to remove excess grease.
Cut into bite size pieces.
Grate daikon.
Add ingredients to soup
Add aburaage and wakame into the dashi soup.
Turn down the heat, stir in miso.
Serve
Pour the soup in the bowl, add the grated daikon.
If you prefer cooking the daikon, add it to the soup after the miso, cook for 2-3 minutes.
FAQ
Can I make this with regular daikon instead of grated?
Yes, but sliced daikon creates a different texture and requires a longer cooking time.
Can I freeze this soup?
It's best enjoyed fresh. Miso soup can lose some of its flavor and texture after freezing.
What kind of miso should I use?
Awase (mixed) miso is a great all-purpose option, while white miso creates a milder, sweeter soup.
Is grated daikon spicy?
The top portion of the daikon is usually mild and sweet, while the bottom end tends to be pepperier.
Can I add tofu?
Absolutely. Soft or firm tofu both work well.
Is this soup vegan?
Yes, if you use kombu and shiitake dashi instead of bonito-based dashi.
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