Chinese Daikon Radish and Ginger Soup

Name: Chinese Daikon Radish and Ginger Soup
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Daikon radish; 1 thumbtip worth's piece of ginger; 600 ml Water; 1/2 tsp Chicken stock granules; 1/2 tsp Salt; 1 tsp Sesame oil; 1 Green onions or scallions

cookpad.japan @cookpad_jp

I wanted to make a simple soup with my favorite combo of ingredients, so I experimented a bit and came up with this recipe.

* Adjust the tenderness of the daikon as desired.
* Also adjust the amount of salt to taste. For 2 servings. Recipe by Akane

I wanted to make a simple soup with my favorite combo of ingredients, so I experimented a bit and came up with this recipe.

* Adjust the tenderness of the daikon as desired.
* Also adjust the amount of salt to taste. For 2 servings. Recipe by Akane

cookpad.japan @cookpad_jp

I wanted to make a simple soup with my favorite combo of ingredients, so I experimented a bit and came up with this recipe.

* Adjust the tenderness of the daikon as desired.
* Also adjust the amount of salt to taste. For 2 servings. Recipe by Akane

I wanted to make a simple soup with my favorite combo of ingredients, so I experimented a bit and came up with this recipe.

* Adjust the tenderness of the daikon as desired.
* Also adjust the amount of salt to taste. For 2 servings. Recipe by Akane

Saved

Ingredients

2 servings

200 gramsDaikon radish
1thumbtip worth's piece of ginger
600 mlWater
1/2 tspChicken stock granules
1/2 tspSalt
1 tspSesame oil
1Green onions or scallions

Saved

Steps

1

Peel the skin from the daikon, and chop it into 7- to 8-mm thick half rounds (or quarters, if large). Remove the skin off the garlic, then thinly slice.
2

Combine the water, the vegetables from Step 1, and the chicken soup stock in a pan, and bring to a boil over high heat. After it comes to a boil, reduce to low heat and simmer for 20-30 minutes until the daikon becomes tender.
3

Once the daikon becomes tender, adjust the taste with salt and sesame oil.
4

Serve in individual bowls and garnish with scallions. Bon appetit!