Miso Soup with Daikon


  • 2 ½ quarts spring or filtered water
  • 5 scallions cut in ½ inch chunks
  • 1 carrot cut julienne style
  • ½ cup daikon radish thinly sliced into strips
  • 1 ½ cups of broccoli (stems and florets) in small pieces
  • ½ cup butternut squash, diced
  • 3″ strip of wakame seaweed, soaked five minutes and cut into small pieces
  • 2 Tbsps dark barley miso


Put water, carrots and daikon in pot and bring to boil with medium flame. Boil for 10 minutes. Add broccoli, butternut squash and scallions and keep on medium flame until mixture returns to a boil. Cook at slow boil for 10 more minutes. Mix Miso with hot water from soup in small cup to melt Miso, working Miso with the back of a spoon to make it liquid. Pour into pot, reduce heat to simmer and cook for 3 more minutes and serve.