Daikon Soup

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 08/31/21
Daikon soup with Tofu Mushroom Recipe

Yagi-Studio / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
85 Calories
4g Fat
4g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 85
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 771mg 34%
Total Carbohydrate 4g 2%
Dietary Fiber 2g 5%
Protein 10g
Calcium 222mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Daikon with Tofu Mushroom soup is warming, light, and makes tasty use of those white daikon radishes that are so ample in colder months. A simple soup, made with only five ingredients and a garnish of cilantro and green onions, is ready in less than 30 minutes. 

Daikon is a root vegetable that can be enjoyed simply peeled and thinly sliced. But in this recipe, its sharp flavor is mellowed, and the crisp texture is softened in the most lovely way. Shaped like a carrot, but white in color, daikon that has been cooked tastes similar to a cooked turnip.

Any type of dried mushrooms will work in this soup. Wood ear mushrooms or shiitake mushrooms are classic choices, but porcini or morels are lovely too. It's all about adding some color, earthy flavor, and texture.

Enjoy a tossed salad with Asian salad dressing, and some Japanese milk bread with this soup.

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Ingredients

  • 1 ounce dried mushrooms
  • 4 cups chicken broth 
  • 1 large daikon radish
  • 1 stalk celery
  • 8 ounces silken tofu
  • Minced cilantro, and/or finely chopped green onions, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Put the mushrooms in a small bowl or measuring cup and pour 1/2 cup boiling water over them. Let soak 15 minutes. Lift mushrooms out of the water, rubbing them clean of any grit as you do. Roughly chop the mushrooms and set them aside. Reserve the soaking liquid.

  3. Meanwhile, bring the broth to a simmer. Peel and thinly slice the daikon and add to the broth. Trim and thinly slice the celery and add to broth. Cook until the vegetables are tender, about 5 minutes.

  4. Cut tofu into small cubes or thin slices.

  5. Add the tofu and the reserved mushrooms to the broth. Add reserved soaking liquid, being careful to leave any grit behind. Cook, simmering until everything is heated through, 2 to 3 minutes.

  6. Divide between 4 bowls and garnish with cilantro and/or finely chopped green onions, if you like.

  7. Serve immediately. Enjoy!

Tips

  • The garnish of cilantro and chopped green onions is optional but adds another dimension of flavor to the soup.

Recipe Variation

  • Instead of chicken broth, use vegetable broth, or dashi.

How to Store and Freeze

Before storing the soup, first, make sure that it is cooled down. 

  • Soup can be stored in the fridge in an airtight container for three to four days.
  • You can also freeze soup for up to three months. Use freezer-safe containers or freezer bags with the excess air pressed out. 

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