Daikon Radish Miso Soup with Small Dried Sardines

Daikon Radish Miso Soup with Small Dried Sardines

This is a taste of my mother's cooking that I want my kids to eat. Eating the small dried sardines used to make dashi will give you a calcium boost. This is a miso soup full of umami and nutrition.

Ingredients: 4 servings

600 ml
Small dried sardines (niboshi)
Daikon radish (julienne)
Aburaage (cut into rectangles)
Silken tofu (diced)
1 block
2 tablespoons
Japanese leek (sliced into thin rounds)


1. Remove heads and guts of the dried sardines. Snap in half. Add water and sardines into a pot, and soak for about 1 hour.
2. Turn on the heat. When it starts to boil, turn down the heat to low, and boil for 10 minutes.
3. Turn up the heat to medium, then add the daikon radish and aburaage. When the daikon radish softens, add the tofu.
4. Bring to a boil again, and add the miso and Japanese leek.

Story Behind this Recipe

It's ok to use dashi stock powder, but it's not quite as tasty as dashi, which took a long time to make.
It's a waste to throw away the dried sardines after making dashi, so I left them in the soup.
You can enjoy their taste by chewing them well.