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Daikon Miso Soup
This daikon miso soup recipe is just what you need to warm you up on a chilly fall day. This recipe is very flavourful and fragrant, and is also high in various nutrients. Daikon is especially rich in vitamin C and folate, whereas leeks are packed with vitamin A, C, and K. Both vitamin C and A are beneficial for the immune system, and vitamin K is important for blood clotting and heart health. This recipe is plant-based friendly, but the tofu can easily be swapped out for chicken if you prefer a different protein source.
Ingredients
Scale
- 1 block of firm tofu (15-18 oz.), cut into bite-sized cubes
- 2 tsp sesame oil or olive oil
- 2 garlic cloves, minced
- 1–2 Tbsp ginger, grated
- 1 small to medium leek, sliced up to the light green section (or substitute with green onions and 1 medium white onions)
- 3 large carrots, cut into small half circles
- ¼ daikon radish, cut into half circles
- 6 cups water
- 2 Tbsp miso paste (light or dark)
- 3 cups kale, chopped
For serving
- ¼ daikon radish, grated
- 2 Tbsp scallions, chopped thin
- Additional grated ginger
Instructions
- Start by draining and rinsing the tofu, and ridding it of excess water.
- In a large soup pot, heat 1 tsp of sesame oil over medium heat. Cook the garlic, ginger, and leek until fragrant. Add the carrot and sliced daikon. Toss to get a light sear on the veggies. Add the water to the pot and bring it to a boil for two minutes.
- Reduce the heat to a simmer and add the tofu. Next, add the miso, one tablespoon at a time. To make sure it dissolves, place a tablespoon of paste on a ladle or spoon and hold it just under the surface of the water. Take another utensil and stir the miso paste atop the spoon to dissolve. Repeat with the remaining paste.
- Last, add the kale (or another dark, leafy green) to the pot. Your soup is ready to serve when the kale wilts and turns bright green.
- For serving, add raw grated daikon, chopped scallions, and additional ginger, if desired. If you are looking to add a grain to this dish, try quinoa or brown rice. Chicken or turkey, cooked ahead of time with salt and pepper, could also be used instead of tofu.
Nutrition
- Serving Size: servings
- Calories: 140
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg
