Daikon was one of those strange vegetables that showed up in my farm box and I was never quite sure what to do with it… until this soup.
When it comes to Asian-inspired cuisine, it’s hard to choose just one favorite. Start your meal with this ginger daikon mushroom soup and then follow it up with a protein-filled entree such as beef and broccoli or orange chicken..
Ginger Daikon Mushroom Soup
- 3.7 stars
- 4 c chicken stock
- 1 large onion
- 1 large daikon radish
- 2 cloves garlic
- 1/2 inch ginger
- 2 scallions
- 8 oz shiitake mushrooms
- 3 tbsp. coconut oil, or fat of choice
- 1 tsp. coarse sea salt
- 2 tbsp. fish sauce, plus more to taste
- Heat the chicken stock in a large saucepan.
- Chop onion and daikon into small pieces. Mince the garlic, ginger, and scallions.
- Clean and slice the mushrooms, discarding the stems.
- Heat two thirds of the fat in the frying pan.
- Place the daikon and onion and in the pan with sea salt and sauté for 6 – 8 minutes until soft.
- Add the garlic and ginger and saute until fragrant.
- Transfer half of the daikon/onion mixture into the pot with the chicken stock, reserving the rest on a plate.
- With an immersion blender, blend the chicken stock with veggies until smooth.
- Add remaining fat to the frying pan, add mushrooms and sauté until soft (5 – 6 minutes).
- Add the cooked mushrooms, and reserved daikon/onion mixture into the pureed broth. Add fish sauce, and simmer for 15 minutes until all vegetables are very soft.
- Garnish with chopped scallion and serve hot.