This soup is all about the charred daikon radishes – something that is in ABUNDANCE come winter, but yes, can be kind of a bummer to cook? Luckily, this soup sears them first, captures all that caramelization and then simmers them down until they have a texture I compare to a potato, although my fiancé says he more closely links them to scallops? So it’s a mystery either way, but no matter what, the texture is rich, delicious, and totally making a soup for.
So if you are ever wondering: what do I cook with a daikon radish? Don’t fear – this Charred Daikon Radish Soup is your answer.
Table of contents
What are daikon radishes?
Daikon radishes are only one kind of radish – and let me tell you, they are huge. They are in season in the winter, but available year-round, and they are a large (usually over one foot long at least), white radish with a crisp center and a high water percentage. You’ll find daikon radishes used commonly in South Asian cuisines, but they are starting to get more popular in other cuisines as well. They are easy to grow and have high yield, so they are naturally a great winter vegetable!
Why is it so important to char the radishes in this soup?
Daikon radishes are delicious in a lot of capacities, but they are usually served in a crispy raw or pickled state, and that’s because radishes tend to hold a lot of moisture. This is wonderful for when they are served in a cool, raw, crisp way (like a salad), but it can be a barrier when you are roasting or simmering them. They just end up tasting watery and not-so-great.
Here, charring the radishes not only brings out some great caramelized flavor, but it also preps them to cook all the way through later on. If we just put in the radishes with the rest of the vegetables, they wouldn’t cook down to that tender, potato-y texture that we are looking for. They also wouldn’t taste as rich. They’d feel a little lacking, and fall a bit flat. That’s why we caramelize first! Because 1) the color is amazing but 2) the flavor delivers tenfold.
Ingredients for this charred daikon radish soup
This soup is akin to a ginger-miso soup, with a LOT of both of those ingredients (but, in a good way!). I’ve found these flavors are the best partner for a daikon radish, although I am itching to throw some gochujang in the mix one day. That just sounds too delicious to pass up.
Here’s everything you’ll need for this soup version though:
- 2 large daikon radishes, about 2 pounds, peeled and halved lengthwise
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 1 large yellow onion, thinly sliced
- 2 hot red long hot peppers, or Fresno peppers, thinly sliced, seeds removed
- 3-inch long knob of ginger, about 1/4 cup, peeled and sliced
- 5 large garlic cloves, sliced
- 1/4 cup white miso paste
- 1 (15-ounce) pack of extra-firm tofu, drained, lightly pressed, and cubed
- 3 small bok choy bunches
What is the best way to prepare this daikon radish soup?
This soup of course, starts with the radishes.
In batches, sear the radishes until deep golden on each side, about 4 minutes per side. The darker the sear, the better.
Then you’ll reduce the heat to medium and add the sliced onion into the remaining olive oil. Cook this down before adding in the ginger and garlic. Cook for another 3-4 minutes or until the garlic is no longer raw. Season everything with a pinch of salt.
Then in a small measuring cup, whisk together the miso with one cup of warm water. Pour this into the Dutch oven along with 5 additional cups of water.
Let this come to a simmer, then reduce the heat to medium-low. Now it’s a good time to bring out the immersion blender to blend this into a thick miso ginger broth.
The last big step is to add the charred radishes back into the broth. Cube the tofu into 1-centimeter thick pieces and add those in as well. Tear in the bok choy leaves. Stir everything to combine.
Bring the heat back up to medium, cover the pot and let everything simmer for another 20 minutes. This will cook the radishes all the way through, wilt the bok choy, and let the tofu absorb the broth’s flavor.
After 20 minutes, or when all the radishes are tender, the soup is ready!
Looking for similar recipes?
There’s always time for radishes, here are a few other radish recipes from the blog!
And that’s everything for this Charred Daikon Radish Soup! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Charred Daikon Radish Soup
Equipment
- 1 large Dutch oven or stock pot
- 1 Immersion blender
Ingredients
- 2 large daikon radishes about 2 pounds, peeled and halved lengthwise
- Extra-virgin olive oil
- Diamond Crystal kosher salt
- 1 large yellow onion thinly sliced
- 2 hot red long hot peppers, or Fresno peppers thinly sliced, seeds removed
- 3-inch long knob of ginger about 1/4 cup, peeled and sliced
- 5 large garlic cloves sliced
- 1/4 cup white miso paste
- 1 (15-ounce) pack of extra-firm tofu drained, lightly pressed, and cubed
- 3 small bok choy bunches
Optional, for serving
- Steamed white rice
- Chili oil or chili crunch
- Fresh mint, for garnish
Instructions
- Slice the radishes in half lengthwise, then cut them crosswise into medallions.
- Set a large Dutch oven over medium-high heat and add a big glug of olive oil. In batches, sear the radishes until deep golden on each side, about 4 minutes per side. Transfer them to a bowl, season with salt and set aside.
- Reduce the heat to medium and add the sliced onion into the remaining olive oil. Add the sliced peppers and cook, stirring often, until the onion is softened, about 6-7 minutes.
- Add in the ginger and garlic and stir. Cook for another 3-4 minutes or until the garlic is no longer raw. Season everything with a pinch of salt.
- In a small measuring cup, whisk together the miso with one cup of warm water. Pour this into the Dutch oven along with 5 additional cups of water. Let this come to a simmer, then reduce the heat to medium-low.
- Use an immersion blender to blend this into a thick miso ginger broth.
- Add the charred radishes back into the broth. Cube the tofu into 1-centimeter thick pieces and add those in as well. Tear in the bok choy leaves. Stir everything to combine.
- Bring the heat back up to medium, cover the pot and let everything simmer for another 20 minutes. This will cook the radishes all the way through, wilt the bok choy, and let the tofu absorb the broth's flavor.
- After 20 minutes, or when all the radishes are tender, the soup is ready. Serve with white rice, dot with chili crisp and garnish with fresh mint.
Lynn says
I’ve been craving beef tendon / daikon soup I grew up eating lately but am married to a vegetarian. This sounds like a great way to satisfy my craving but still have a ton of flavor. Thank you!
Justine says
I hope you’ll enjoy!! It might be a bit lighter than what you’re used to, but I still love it!
Pat says
This soup looks amazing. Love all the ingredients, daikon, ginger, miso. I love diakon but have never tried it charred. I’ve been having to modify recipes lately due to acid reflux so the onions and chilies are a problem (sadly!). I wonder what you think of omitting the onions and chilis. Of course it wouldn’t be as delicious as the original but would it have enough good flavor? Also, your recipes are so creative. Any suggestions for a diff dish that could withstand omitting onions/chilis?
Justine says
Hi there! I am a spice fiend, so while I would miss the chilies, it will be delicious without it! Ditto on the onion, however I’d taste often and add salt if you feel it needs it, since the onion is a large part of the broth. I hope this helps!
Caylin says
So good and filling! I can’t EVER find slim red chilies in my area (lame) so I used a tbsp of gochugang in the broth instead and it turned out great! With the chili crisp it cleared my winterized sinuses beautifully 😛
Justine says
Ooooo gochujang in this sounds dreamy, so glad you enjoyed!
Oriane says
My mom and I both made this this week! We all loved it! We thought of trying to roast the radishes next time but overall a win!