Daikon ‘Noodle’ Miso Soup with Sautéed Mushrooms.




Ingredients: Fresh mixed mushrooms (Shiitake, Button, Oyster, Enoki), white organic miso (GMO-free),  chopped coriander, scallions, ginger, daikon radish.



Spiralize the daikon radish!


In a big pot of water, cook the daikon noodles with about 2 tablespoons of white organic miso.




The ‘noodles’ should be cooked in about 8 minutes. Taste one to ensure the daikon is cooked and tender but still holds some texture/bite.


Meanwhile, sauté the mushrooms (except for the enoki’s) in a little olive oil and salt. Once browned slightly, add two cloves of garlic minced on a microplane. When the garlic becomes aromatic, remove from the heat and set mushrooms aside on a plate. Add the enoki mushrooms to the pan along with a ladle of miso/ginger stock from the cooking daikon noodle pot. Cook for 30 seconds or so, just to let the mushrooms wilt.


Time to serve! Add a handful of daikon noodles to a bowl, ladle over some ginger/miso broth, top with sauteed mushrooms, sprinkle over fresh scallions and coriander leaves.




If you like spice, squeeze over some Sriracha and ENJOY!


This aromatic warming winter soup is a flavourful and satisfying meal, which can be enjoyed for breakfast, lunch or dinner. It is not only delicious, but also highly nutritious and health giving!

– Mushrooms are the only natural plant-based source of Vitamin D. Cultivated mushrooms contain a plant sterol called ergosterol, which is the precursor of Vitamin D². In fresh mushrooms, ergosterol is stimulated to convert to Vitamin D² by ultraviolet light, either from sunlight or artificial lights. Research in both animals and humans shows the intestine can quickly absorb the vitamin D from mushrooms and raise blood levels of vitamin D with the added advantage of giving you a range of B vitamins, as well as selenium and fibre. Shiitake (dried), Maitake and Chanterelles have the highest levels of mushrooms.

– Miso is a delicious fermented soy product that has probiotic affects, supportive of digestive health. The deep savoury umami flavour of miso provides the perfect seasoning for soups and stocks, a healthy replacement for processed bullion cubes.

– Daikon, aka Japanese radish, is a very low glycemic food (little starch/carb/sugars) but a good source of vitamin C! important for immunity, especially during the winter months. With the use of a handy spiralizer, one can create their own noodles from daikon, allowing you to get more servings of vegetables into your diet, and crowding out the low-nutrient starch. For example: 100 grams of rice noodles has 100 calories, 25 grams of carbs, 1 grama fiber, 0% Vitamin C (RDA). While 100 grams of diakon radish has 18 calories, 4 grams of carbs, 2 grams fiber, 37% Vitamin C (RDA).

– Adding fresh herbs and aromats, coriander and scallions in this case,  not only enhances the nutrient density of the dish, but also adds plenty of freshness and flavour!

– Fresh ginger is a warming flavourful root that supports digestive health, immunity, and contains numerous other medicinal properties. The sweet and spicy aromatic flavour of ginger brightens both savoury and sweet dishes, providing a beautiful background flavour to this Asian-inspired soup.

Recipe Review

1. Prep your ingredients: Wash & dry the coriander, wash and chop the scallions, chop the ginger into matchsticks, chop the top off the daikon radish and turn it into noodles using a spiralizer (World Cuisine Tri-Blade Spiral Vegetable by World Cuisine)

2. Cook the daikon noodles in a pot of water seasoned with the 2 tablespoons of white miso and 4-5 slices of ginger. Season the noodles with salt and let cook for 8 minutes, or until the daikon has tenderized and gone slightly more translucent and has, while still maintaining some bite.

3. Meanwhile, sauté the mixed fresh mushrooms (minus the enoki’s) in a little olive oil, garlic, and salt until slightly browned and aromatic. Set aside.

4. In the same skillet, cook the Enoki mushrooms with a little miso/ginger broth from the pot of daikon noodles. Cook for 30 seconds or so and set aside. One only needs to briefly wilt enoki’s given their delicate nature.

5. Serve up! add some noodles to a bowl, using tongs or chop sticks. Ladle over some of the miso, ginger broth. Layer over the sauteed garlic mushrooms, and sprinkle over chopped fresh coriander and scallions.  For a flavour boost – squeeze over Sriracha & enjoy!

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One comment

  • Nancy January 26, 2015   Reply →

    I love big bowls of Asian inspired soups. They are so comforting in cold weather. I love the idea of using vegetable noodles instead of regular ones. I love daikon but it doesn’t love me back so I have used carrots, beats and zucchini instead.

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