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Earthy Japanese Miso Daikon and Parsnip Stew
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Course Soup
Cuisine Japanese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Whisk

Ingredients
  

  • 2 medium daikon radishes, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and sliced into 1/2-inch rounds
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups vegetable broth
  • 3 tablespoons white miso paste
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced (for serving)
  • 1 tablespoon toasted sesame seeds (for serving)

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens and the mixture smells fragrant.
  • Stir in the daikon pieces and parsnip rounds. Cook for 2 minutes to coat the vegetables lightly with the oil and aromatics.
  • Pour the vegetable broth into the pot. Bring the mixture to a boil, then lower the heat and simmer uncovered for 20 minutes until the daikon and parsnips are tender when pierced with a fork.
  • Place the miso paste in a small bowl and ladle in about 1/2 cup of the hot broth. Whisk until smooth, then stir the mixture back into the pot.
  • Heat the stew for 2 more minutes on low heat without letting it boil. Remove from heat and ladle into bowls.
  • Top each serving with sliced green onions and toasted sesame seeds.

Notes

Dissolve the miso fully in warm broth before adding it so the stew stays smooth. The parsnips release enough sweetness to balance the salt in the miso, so taste before adding any extra seasoning. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water to loosen the broth.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife, Whisk