I'm too lazy to use a chopping board and knife and I do not have enough time, and do not want to waste the cost of fuel and light. Also my kids do not eat thick daikon slices, but I have many of daikon, so...It's ok to cut the daikon just into round slices, but if you cut it lengthwise into 4 pieces, and slice the daikon by a slicer, they'll look and taste like dried gourd shavings.Our miso soup is rather light, adjust the seasoning as you like. Recipe by zakkiiM

Daikon radish miso soup back home was always like this. This is my children's favorite miso soup now.If you cut the carrot too fine, the pieces will break, so cut them on the thick side. It's good even if you cook it for a bit too long. For 4 servings. Recipe by Remongurasu.

Miso soup or “misoshiru” in Japanese is a traditional soup commonly eaten in Japan. It is super easy to make and dashi and miso paste are the two major ingredients used in this soup.Dashi or the soup stock can be easily made from scratch. If you don’t have the time or just want a quick and easy miso soup, dashi powder is also commonly used. Depending on regional and seasonal recipes, and personal preference, many ingredients such as mushroom, daikon, fish…. are often added. In this recipe, I use daikon and mushroom.(Youtube video: https://youtu.be/VZFw75myrew)

I like miso soup with fresh julienned daikon so I make this often.I usually use sardines in place of dashi stock granules, but you can use whatever you prefer.I prefer the daikon to be very tender, but you cook them for as long as you want. Recipe by umemodoki

I made too much julienned daikon radish for a salad, so I used it in a miso soup and my family said it was really easy to eat. So I decided to upload the recipeI added some wakame seaweed and aburaage fried tofu this time, but tofu and green onion work well too. Try adding all kinds of ingredients. For 3 servings. Recipe by Dorayuuku

There wasn't any seaweeds in the market so I opted using the dried seaweeds I got from Taiwan as a substitute. It turned out pretty well! 👍🏻

Bought a tub of dashi miso paste in my neighborhood supermarket. Try this combination which turned out tasting great. The mirin can be bought from Daiso for 2 dollars only. It helps to sweeten the soup.

My mother used to make this miso soup for us all the time. It's still one of my favorites, so I uploaded the recipe.This will be even more delicious if you make a proper dashi from scratch using konbu seaweed and bonito flakes.When I'm in a hurry though, I rely on dashi stock granules. Recipe by kurukurumin

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

My daughter loves user "Dorayuuku's" "Egg & Chinese Cabbage Miso Soup". I always use dashi stock granules, but when I ran out, I used kombu tea, bonito flakes, and aburaage. My daughter loved it, so I uploaded this recipe. "Dorayuuku," thanks for the wonderful recipe.If you add kombu tea at the beginning, it gets too bubbly, so add it later. You can use less miso (to reduce salt) and it will still taste delicious because of the umami in the aburaage, kombu tea, and bonito flakes. Of course, you'll also get a lot of nutrition from the bonito flakes. Recipe by miyuki12

I wanted to make a kiriboshi daikon dish that wasn't a simmered dish, that didn't need pre-soaking - and I simply thought of miso soup.Kiriboshi daikon is rich in calcium, iron and fiber. You can enjoy the umami of traditional Japanese dried foods to their fullest in this soup.You can add hijiki or wakame seaweed to this too. Everything can be cooked in water. Adjust the amount of water depending on what you're including.You can use komachibu (small round dried wheat gluten) instead of the kurumabu, in which case you will need to reduce the amount of water. Put the komachibu in at Step 3 when you add the aburaage, so that they don't fall apart since they are more tender than kurumabu. Recipe by Sakura88