Ginger Miso Soup with Daikon, Kale, and Carrots

A light, fresh, quick soup. Add tofu for a punch of protein.

In the farmstand: packed kale, daikon radish, carrots


  • 2 cups water divided
  • 1/4 cup white miso paste
  • 1 Tbsp lemon juice freshly squeezed
  • 1 1/2 tsp freshly grated ginger
  • 2 cups packed kale finely chopped, ribs removed
  • 1 cup daikon radish diced
  • 1 cup carrots diced


Mix the miso with ½ cup of water to make a thin paste. In a medium pot, combine the remaining 1 ½ cups water, lemon juice, and ginger with thinned miso paste. Bring to a gentle simmer (adjust heat to avoid boiling). Add the kale and simmer, stirring occasionally until kale is just tender, about 10 minutes. Add diced daikon and carrot and cook until vegetables are tender, 5 to 7 minutes more. Serve immediately.

Courtesy of Angelic Organics Kitchen

Soup carrots daikon gluten-free kale soup vegan

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