Korean Radish Miso Soup

A Soul-Warming Experience

Korean Radish Miso Soup is my go-to comfort dish on chilly evenings. There’s something incredibly soothing about Korean Radish Miso Soup—its rich, umami-packed broth paired with tender radish slices creates a bowlful of warmth that feels like a hug in a bowl. As the radish simmers in the pot, it releases a subtle sweetness that balances the salty miso paste perfectly. Each spoonful of Korean Radish Miso Soup transports me to a cozy Korean kitchen, filled with the delightful aroma of simmering vegetables and spices.

A Cozy Cooking Adventure

The process of making Korean Radish Miso Soup is like a mini cooking adventure. I start by preparing the broth, which involves a bit of patience as the dried shiitake mushrooms, kelp, and garlic slowly release their flavors into the water. The scent of this broth is so inviting—it fills the kitchen with a rich, earthy aroma. As the broth simmers, I peel and slice the daikon radish, watching it turn from a crisp, white vegetable into translucent, tender pieces that will soon soak up all those wonderful flavors. Each step feels like a gentle reminder of the joy of cooking simple, wholesome meals.

From Broth to Soup: The Final Touch

Once the broth is ready and I’ve strained out the vegetables, it’s time to bring everything together. I dissolve the miso paste into the hot broth, creating a beautifully golden soup base that’s both hearty and light. Adding the radish and mushrooms into the pot, I let everything cook until the radish is perfectly tender. The final touch of scallion greens and a bit of soy sauce enhances the flavors, making the Korean Radish Miso Soup taste like a true comfort food classic. It’s amazing how such a simple recipe can bring so much comfort and joy.

Serving Up Comfort

When the Korean Radish Miso Soup is ready, I serve it with a side of steamed rice and kimchi, making it a complete and satisfying meal. There’s something so satisfying about slurping up a bowl of this soup, especially when it’s paired with the tangy crunch of kimchi. Whether you’re enjoying it as a quick weeknight dinner or as a comforting weekend treat, Korean Radish Miso Soup never fails to bring a smile to my face and warmth to my soul.

Chef’s Notes- Korean Radish Miso Soup

• Sautéing Radish: For extra depth of flavor, consider sautéing the radish in a small amount of sesame oil before adding it to the broth. This step can enhance the radish’s natural sweetness and add a layer of complexity to the soup.
• Adjusting Seasoning: Taste the broth before adding soy sauce or salt. Depending on the saltiness of your miso paste and personal preference, you might need to adjust the seasoning.
• Using Fresh Shiitake: If using fresh shiitake mushrooms, slice them thinly and add them directly to the broth with the radish. Fresh mushrooms will provide a slightly different flavor but are a good alternative.
• Kelp Substitution: If you can’t find dried kelp, nori sheets can be used as a substitute. Simply tear the nori into small pieces and add it to the broth.
• Rice Water: If you don’t have rice water, you can use plain water or broth with a teaspoon of rice flour to mimic the texture and flavor that rice water provides.

Korean Radish Miso Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

20

minutes

Calories

120

kcal

Total time

35

minutes

Dive into the comforting flavors of Korean cuisine with this Korean Radish Miso Soup! This delightful dish combines the earthy taste of miso with the crisp texture of radish, creating a heartwarming soup that’s perfect for any meal. It’s simple, healthy, and packed with umami goodness. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your taste buds and warm your soul.

Ingredients

• For the Broth:

• 6 cups water (or rice rinsed water)

• 1/4 medium yellow onion

• 2 dried shiitake mushrooms

• 1 small piece dried kelp (about 3-inch square)

• 3 to 4 garlic cloves

• 1 or 2 dried whole red chili peppers (optional)

• White part of a large scallion

• For the Soup:

• 1 pound daikon radish

• 2 tablespoons miso paste (fermented soybean paste)

• Green part of a large scallion

• Soy sauce or salt to taste

• Alternative Ingredients:

• Radish: Can be substituted with turnip or jicama.

• Miso Paste: Can be replaced with tahini mixed with soy sauce for a similar umami flavor.

• Dried Shiitake Mushrooms: Fresh shiitake or button mushrooms can be used.

• Dried Kelp: Can be substituted with nori sheets.

• Rice Rinsed Water: Plain water with a teaspoon of flour or rice flour.

Directions

• Prepare Broth Vegetables – In a large pot, combine water with onion, dried shiitake mushrooms, dried kelp, garlic cloves, dried chili peppers (if using), and the white part of the scallion. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer covered for about 10 minutes. While the broth is simmering, peel and cut the daikon radish into thin disks (about 1/4-inch thick), then slice into matchsticks.
• Strain Broth – After simmering for 10 minutes, remove the pot from heat and strain out the vegetables from the broth. Reserve the mushrooms and discard the rest. Thinly slice the reserved shiitake mushrooms and set aside.
• Combine Ingredients – Return the strained broth to the pot and stir in the miso paste until fully dissolved. Add the radish matchsticks and sliced mushrooms to the pot.
• Cook Soup – Bring the soup back to a boil over medium-high heat and cook until the radish becomes translucent and tender, about 10 minutes.
• Finish Soup – Add the green part of the scallion to the pot and cook for an additional 2 minutes. Season with soy sauce or salt to taste and add pepper if desired.

Equipment

• Chef’s Knife
• Cutting Board
• stainless steel cookware set
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 120kcal
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 400mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 6g
• Protein: 4g
• Vitamin A: 2IU
• Vitamin C: 20mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Korean Radish Miso Soup

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in an airtight container in the refrigerator. Reheat gently before serving. The flavors will continue to develop as it sits.

What if I don’t have dried shiitake mushrooms?

If you don’t have dried shiitake mushrooms, you can use fresh shiitake or even button mushrooms. Just add them directly to the broth along with the radish.

Can I use a different type of radish?

Yes, if daikon radish is not available, you can use turnip or jicama as substitutes. The texture and taste will be slightly different but still delicious.

Is this soup suitable for a gluten-free diet?

Yes, the recipe is naturally gluten-free as long as you use gluten-free soy sauce. Check labels to ensure there are no hidden gluten ingredients.

Can I freeze Korean Radish Miso Soup?

Freezing is possible, but the texture of the radish might change upon thawing. To freeze, let the soup cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Reheat gently on the stove.