Asian Spiced Daikon Mushroom Soup
This turned out very well. I might add some meat or tofu next time to make it more meal-like.
Ingredients
- 1 quart of stock (I used some homemade chicken-beef stock I made with frozen beef bones and the bones from my roast chicken)
- 2 medium daikon radish, peeled and sliced (about 2.5 cups – I used 1/2 of a giant daikon radish)
- 1 large onion, diced
- 8 ounces of mixed fresh mushrooms (I used crimini, sliced)
- 2 cloves of garlic, minced
- 1/2 inch knob of ginger, minced
- 1 scallion minced for garnish (omitted)
- 1 teaspoon sea salt and pepper to taste
- Olive oil and ghee (or butter) for sauteing the vegetables
- rice vinegar to taste
Instructions
- Heat the olive oil and ghee in a pot.
- Place the mushroom, daikon and onion and in the pan and saute for 6 – 8 minutes until soft.
- Add the garlic and ginger and continue cooking until fragrant.
- Add the stock.
- Add salt and pepper to taste.
- Simmer for 12 – 15 minutes until all vegetables are very soft.
- Taste and add more salt and pepper or a splash of rice vinegar if you like.
- Garnish with chopped scallion and serve.