Description
A comforting and flavorful Korean Radish Soup made with crisp daikon radish, infused with umami-rich kombu and shiitake mushroom, seasoned with garlic, sesame oil, and gluten-free soy sauce. This easy-to-make soup is perfect for cozy nights, offering a light yet hearty broth with optional vegan protein additions and fresh garnishes.
Ingredients
Scale
Main Ingredients
- 4 cups Korean radish (daikon), peeled and diced into triangle shapes
- 6 cups water or vegetable broth
- 1 piece kelp/dashi kombu
- 1 dried shiitake mushroom
- 3 cloves garlic, minced
- 1-2 tbsp gluten-free soy sauce or coconut aminos
- 1 tsp salt
- 1/4 tsp white pepper
Additional Ingredients
- 2 tsp sesame oil
- 1 optional vegan ‘beef’ alternative
- 1 optional sesame seeds for garnish
- 1 optional fresh green onion, sliced for garnish
Instructions
- Prepare the Radish: Peel the Korean radish (daikon) and slice it into thin pieces. Then, dice those slices into triangle shapes to ensure quick and even cooking.
- Sauté Radish: In a pot, heat 2 teaspoons of sesame oil over medium-high heat. Add the diced radish and sauté for about 2-3 minutes until the pieces turn slightly translucent, which helps develop flavor.
- Add Green Onions: Toss in the sliced green onions, if using, and continue to sauté for another 2-3 minutes until fragrant, adding a fresh aromatic layer to the soup.
- Add Broth Ingredients: Place the kombu piece, dried shiitake mushroom, and minced garlic into the pot. Pour in 6 cups of water or vegetable broth to build a savory base.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 12-15 minutes, or until the radish is tender and the broth is infused with the umami flavors.
- Season the Soup: Stir in 1-2 tablespoons of gluten-free soy sauce and 1 teaspoon of salt according to taste. Allow the soup to simmer for an additional 3 minutes to blend the seasonings well.
- Optional Protein Addition: If using the vegan ‘beef’ alternative, add it during the last few minutes of simmering to warm through without overcooking.
- Serve and Garnish: Ladle the soup into bowls. Sprinkle with optional sesame seeds, an extra pinch of white pepper, and fresh green onion slices to add texture, aroma, and visual appeal.
Notes
- Using vegetable broth instead of water deepens the flavor profile of the soup.
- Adjust soy sauce quantity based on your preferred saltiness and savory balance.
- The vegan ‘beef’ alternative adds protein and heartiness, but can be omitted for a lighter soup.
- Simmer gently to avoid overcooking the radish, which should remain tender but not mushy.
- For a gluten-free option, ensure that soy sauce used is certified gluten-free or substitute with coconut aminos.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently before serving.
