Slice the radishes in half lengthwise, then cut them crosswise into medallions.

Set a large Dutch oven over medium-high heat and add a big glug of olive oil. In batches, sear the radishes until deep golden on each side, about 4 minutes per side. Transfer them to a bowl, season with salt and set aside.

Reduce the heat to medium and add the sliced onion into the remaining olive oil. Add the sliced peppers and cook, stirring often, until the onion is softened, about 6-7 minutes.

Add in the ginger and garlic and stir. Cook for another 3-4 minutes or until the garlic is no longer raw. Season everything with a pinch of salt.

In a small measuring cup, whisk together the miso with one cup of warm water. Pour this into the Dutch oven along with 5 additional cups of water. Let this come to a simmer, then reduce the heat to medium-low.

Use an immersion blender to blend this into a thick miso ginger broth.

Add the charred radishes back into the broth. Cube the tofu into 1-centimeter thick pieces and add those in as well. Tear in the bok choy leaves. Stir everything to combine.

Bring the heat back up to medium, cover the pot and let everything simmer for another 20 minutes. This will cook the radishes all the way through, wilt the bok choy, and let the tofu absorb the broth's flavor.

After 20 minutes, or when all the radishes are tender, the soup is ready. Serve with white rice, dot with chili crisp and garnish with fresh mint.