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Plant Based Miso Soup with Burdock, Daikon and Mushrooms

Author: Molly Patrick of Clean Food Dirty Girl


  • 1 tablespoon ginger 8g, peeled and chopped
  • 1/2 cup burdock 50g, outer skin peeled and cut into 1-inch matchsticks
  • 1 cup daikon 130g, cut into thin rounds and then cut into quarters
  • 1/2 cup carrot 70g, sliced into thin rounds
  • 6 cups water 1.4 liter
  • 1 cup mushrooms 70g, sliced
  • 1/4 cup miso 60g
  • 2 tablespoons green onions 20g, chopped. White and green parts.


  • Heat a medium sized pot and saute the ginger, burdock, daikon and carrot for 2 minutes on medium - low heat.
  • Add water and mushrooms and bring to a boil, turn heat down a little and simmer for 10 minutes.
  • Turn off heat and add the miso and the green onions.
  • Cover the pot with a lid and let sit for 10 minutes.
  • After 10 minutes, stir the soup. If all of the miso is not yet dissolved then use a whisk and gently whisk until miso is entirely dissolved.
  • Never boil miso, this will kill off the beneficial bacteria that makes miso so healthy.