• Gather all the ingredients.
  

To Prepare the Ingredients

• Peel 3.5 oz daikon radish and cut it lengthwise in quarters.
  
• Thinly slice the daikon crosswise.
  
• Strip the leaves off the tough stems of 2 oz kale. Coarsely chop the leaves into bite-sized pieces.
  

To Cook

• Add the daikon, 3 cups water, and 2 dashi packets to a medium saucepan. Cover with a lid and bring it to a boil on medium heat.
  
• Once the water is boiling, shake the dashi packets with cooking chopsticks to release more flavor. Reduce the heat to medium low and cook, covered, for 2–3 minutes. Discard the packets.
  
• Add the kale leaves to the pot and stir it all together. Cover and simmer until the daikon and kale are tender, about 5 minutes.
  
• I used my finger to check that they're cooked, but you can also pierce a piece of daikon with a bamboo skewer to make sure it goes through easily. The daikon should appear translucent, and the kale should be wilted. When both are perfectly tender, turn off the heat.
  

To Add the Miso and Wakame

• With heat turned off, add 3 Tbsp miso to a ladleful of hot stock. Mix with chopsticks to dissolve it completely, then stir it into the broth. I use a miso muddler to measure and dissolve the paste; you can also use a fine-mesh miso strainer instead of a ladle. Now, taste the soup and add more miso, if needed. If it‘s too salty, dilute it with more water or dashi, if you have any. I added another 1 Tbsp miso since the particular miso I used has a mild flavor.
  
• Add 1 Tbsp dried wakame seaweed to the soup and stir to combine and rehydrate. We add wakame to the soup right before serving to keep its fresh aroma and color. Tip: If you worry about salt intake, I recommend rehydrating the dried wakame in a separate bowl of water first to get rid of the saltiness.
  
• Serve immediately in individual bowls and enjoy. Place on the right side of the table setting; you can read about how to serve it at the table in my post Ichiju Sansai (One Soup Three Dishes).
  

To Store

• It‘s best to consume all the miso soup right away because it will lose its aroma and taste as time passes. Completely cool any leftover soup and refrigerate for up to 3–4 days. You also can freeze miso soup for up to 2 weeks. To reheat, bring it to a bare simmer in a pot over medium heat, but do not boil it. Miso loses its nutrients, flavor, and aroma at high temperatures.