Daikon soup is easy to make and is also comfort food for most Japanese people. This recipe is very easy with different options.
There are a few substitute items in case you do not eat pork or are a vegetarian. Dashi * can be used but it is hard to find unless you shop at an Asian market. A light soup all will enjoy.
Ingredients: serving for 2-3 persons, double the recipe if serving for 4 or more
1 medium white radish known as daikon cut into pieces (roughly 2 inch bite size)
1 carton(1 QT or 32 FL OZ) of organic chicken broth(about for cups) or vegetable broth(water can be used but add Dashi*)
a few thin slices of fresh ginger
1 green onion(whole) remove before serving
1/2 cup thinly sliced crimini mushrooms or white button mushrooms add more to your liking
2 teaspoon sake(optional)
fresh tofu cut in small cubes(to your liking)
fresh spinach leaves can be added before serving, while the broth is piping hot(it keeps it bright green color)
if using chicken broth a few pork ribs my be added for flavoring(optional) or add sliced chicken breast
add thinly sliced green onion for garnish
Sea salt to your liking for a clear broth or
add soy sauce to your liking instead of salt
garnish with chilli flakes(optional)
Prepare the daikon by removing the outer skin, slice and cut. Slice the mushroom thin. If adding soft tofu, cut into small cubes.
Set all aside.
In a medium soup pot add the broth you select and your selective meat(chicken or pork ribs which is optional).
Add the sliced daikon ginger, sake and 1 green onion. Simmer until the daikon is semi soft about 20 minutes. or until the daikon is soft Remove the whole green onion from the broth.
The last 5 minutes add the sliced mushrooms and tofu. Last 2 minutes add the spinach, soy sauce or salt.
This is a soup all can enjoy and very easy to make.
Dashi is the basic stock used in most of Japanese cooking. Dashi soup is the base for miso soup.