Miso-Glazed Carrot and Daikon Soup
A comforting Japanese-inspired soup with tender root vegetables in a subtly sweet miso broth, perfect for cool evenings. This japanese-inspired soups ready in about 35 minutes pairs (950ml) dashi stock, white miso paste, block (7 oz/200g), cubed tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium (about 300g), thinly sliced carrots
- 1/2 medium (about 200g), thinly sliced daikon radish
- 4 cups (950ml) dashi stock
- 3 tbsp white miso paste
- 1/2 block (7 oz/200g), cubed tofu
- 3, thinly sliced green onions
- 1 tsp sesame seeds
Instructions
- Step 1: In a medium pot, combine carrots, daikon, and dashi stock. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook uncovered for 15 minutes until vegetables are tender but not mushy.
- Step 2: Remove pot from heat and stir in miso paste until fully dissolved. Return to low heat for 2 minutes—do not boil to preserve miso's flavor.
- Step 3: Gently fold in tofu cubes and cook for 2 minutes until heated through. Ladle soup into bowls, garnish with green onions and toasted sesame seeds.
Frequently asked questions
How long does Miso-Glazed Carrot and Daikon Soup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Carrot and Daikon Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (950ml) dashi stock from drying out.
Can I substitute ingredients in Miso-Glazed Carrot and Daikon Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Carrot and Daikon Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Glazed Carrot and Daikon Soup?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is now a weekly staple. The recipe is foolproof and delicious.
- ★★★★★
Made it for a dinner party and everyone was impressed. So easy and flavorful!
- ★★★★★
Perfect for a cold evening. The miso glaze really elevates the carrots and daikon.
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