This miso soup is best enjoyed during the colder months when daikon is in season and at its peak freshness! Although you may be able to find daikon during the summer months in certain Asian markets, winter daikon is definitely best. Cooked daikon is so sweet and has a soft texture that holds well in heat, making it an ideal ingredient for miso soup: It compliments very nicely with aburaage which also stands its own flavor. I keep saying this but it really is magical how the flavors blends perfectly
