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Miso Cauliflower & Daikon Radish Soup

2 servings


300g Cauliflower, cut into florets

100g Daikon Radish, peeled and cut into chunks

400ml Water

1.5 to 2 Tablespoons Carwari White Miso

1 Teaspoons Carwari Mirin

200-300ml Soy Milk

1 Teaspoon Grated Ginger

A Pinch of Sea Salt


Thinly sliced Cauliflower florets, pan fried on non-stick pan


1. Boil the cauliflower and daikon in 400ml water and simmer for 20-30 minutes until the vegetables are tender and the water is reduced to half.

2. Add soy milk, miso, Mirin, ginger and salt. Blend the soup with a stick blender until smooth.

3. Cook until heated through.

4. Pour the soup into serving bowls. Drizzle extra virgin sesame oil and garnish with the pan-fried cauliflower.

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