Heat oil in a pan on medium-low heat, when heated add radishes cut side down.
Let radishes cook for about 5-10 minutes. Add garlic about 5 minutes into cooking. Check on radishes by using a tong to flip over, and if they are golden brown on their flat, underside flip them. Let them cook just a few minutes of their rounded side.
Remove radishes and garlic from the pan, and set aside.
Turn off the heat and let the pan cool for about one minute.
Add about ½ cup of water and mix it around. This will deglaze the
pan, or pickup the leftover flavors. ** Be careful when adding water, stand
back, as steam will come off the pan.
Add soy sauce and honey, and mix it into water. Add back in the radishes, mix until all radishes are coated in the sauce. If using miso paste, add a tbsp of water.
Top with chopped mint and serve.
Optional: Turn the heat back onto low, leave the radishes in the pan, and add the radish greens and cook until wilted and shrunk in size. If the pan is dry you can add a drizzle of oil or a splash of water.