Recipe: Misoshiru | How To Make Miso Soup With Daikon & Abura-Age


Miso is a traditional Japanese ingredient made from fermented soy beans. Used in a selection of dishes, it is most commonly mixed with dashi soup stock to create miso soup. Here we have a unique recipe for miso soup, but there are seasonal and regional varieties you may wish to try once you’ve mastered the basics.


*two servings

600ml Dashi

100g Daikon Radish, cut into sticks

80g Abura-Age Tofu, thinly sliced

3 tbsp Blended Miso

3 tbsp Spring Onions, thinly sliced


  1. Blanch abura-age tofu in boiling water for a minute to discard grease.  Drain and squeeze excess water.  
  2. Slice into thin strips.
  3. Cook the daikon radish in dashi over medium heat to the boil, then add abura-age tofu.
  4. Turn heat to low and add Blended miso.
  5. Melt the miso in the dashi until it is completely mixed.
  6. Add spring onions and serve hot.

Watch our easy to follow video for clear instructions.