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Braised Daikon Miso Soup

Enjoy the rich flavors of this soup featuring fresh daikon (a mild-flavored winter radish), vibrant beet greens, and lots of fresh ginger and garlic.
miso soup
  • Makes 4 servings
  • Prep Time 10 minutes
  • Cook Time 45 minutes


  • 1 large (or 2 medium) fresh daikon radishes
  • 1 tbs. extra-virgin olive oil
  • 1 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 2 tbs. tamari, soy sauce, or coconut aminos
  • 2 tbs. mirin
  • 3 tbs. white miso paste
  • 3 cups water, divided
  • 2 cups vegetable broth
  • 1 large bunch beet greens (or greens of choice)
  • ¼ cup minced scallions
  • Sriracha sauce, to garnish (optional)


Peel the daikon and slice into 1-inch-thick rounds. Place a large, heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. When the oil is shimmering, sauté the garlic and ginger until fragrant, about a minute. Add the tamari, mirin, miso, 2 cups water, and broth, and bring to a simmer.
Add the daikon pieces to the simmering broth, then turn the heat to low and cover the pot. Braise the daikon until tender, about 40 minutes.
Divide the soup among bowls and keep the pot over low heat. Add the remaining ­water and greens to the pot, and stir until the greens are wilted. Use a slotted spoon to add some greens to each bowl, and top the soup with scallions and sriracha to taste.

Photography: Terry Brennan; Food styling: Betsy Nelson

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This Post Has 2 Comments

  1. Fantastic recipe! Easy to prepare, easy-to-understand instructions, and very tasty. I subbed in Hakurei turnip greens for the beet greens.

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Kate Morgan

Kate Morgan is a Pennsylvania-based writer and recipe developer.


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