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
- [awcr_rating type="averageRating"] stars
- 30m
- 30m
- 1h
Ingredients
- 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
Instructions
- 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.
Nutrition
- 162
- 4g
- 13g
- 3g
- 9g
- 8g
- 4mg
- 6g
- 1892mg
Karol
Delicious! My husband and I both enjoyed this soup and doesn’t even have to eat AIP stuff.
Tiffany
loved it! Very umami, fragrant soup!
Hazel Grenham
Outstanding flavor and useful as lunch, mid afternoon pick up or main w salad or protein!