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Korean Radish Soup

Savory Korean Radish Soup That Warms the Soul

This Vegan Korean Radish Soup is a comforting and quick dish that highlights the sweetness of daikon radish, perfect for a wholesome meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 medium Korean Radish (Daikon) Peeled and cut into triangle shapes
  • 1 tablespoon Sesame Oil
  • 4 cups Water or Vegetable Broth Use vegetable broth for more flavor
  • 1 piece Kelp/Dashi Kombu
  • 3 pieces Dried Shiitake Mushroom Can replace with fresh mushrooms
  • 2 stalks Green Onions Diagonally sliced
  • 3 cloves Garlic Minced
  • 2 tablespoons Gluten-Free Soy Sauce or Coconut Aminos Adjust to taste
  • 1 teaspoon Salt To enhance flavor
  • 1 teaspoon White Pepper Optional, adjust for taste
  • 1 cup Vegan 'Beef' Alternative Optional, sauté alongside radish
For Garnishing
  • 1 tablespoon Sesame Seeds For sprinkling on top
  • 1 stalk Fresh Green Onion Chopped for garnish

Equipment

  • Large pot

Method
 

Steps
  1. Prepare the Korean radish by peeling and cutting it into triangle shapes, about ½ inch thick.
  2. In a large pot, heat sesame oil over medium-high heat. Add radish slices and sauté for 2-3 minutes until translucent.
  3. Toss in diagonally sliced green onions and sauté for an additional 1-2 minutes.
  4. Incorporate kombu, dried shiitake mushroom, minced garlic, and water or vegetable broth. Bring to a boil and then simmer for 12-15 minutes.
  5. Stir in soy sauce or coconut aminos and salt to taste. Simmer for an additional 3 minutes.
  6. Ladle the soup into bowls and garnish with sesame seeds and freshly chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to three months.