|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 15mg||73%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This daikon with tofu mushroom soup is warming, light, and makes tasty use of those white daikon radishes that are so ample in colder months. A simple soup, made with only five ingredients and a garnish of cilantro and green onions, is ready in less than 30 minutes.
Daikon is a root vegetable that can be enjoyed simply peeled and thinly sliced. But in this recipe, its sharp flavor is mellowed, and the crisp texture is softened in the most lovely way. Shaped like a carrot, but white in color, daikon that has been cooked tastes similar to a cooked turnip.
Any type of dried mushrooms will work in this soup. Wood ear mushrooms or shiitake mushrooms are classic choices, but porcini or morels are lovely too. It's all about adding some color, earthy flavor, and texture.
Gather the ingredients.
Put the mushrooms in a small bowl or measuring cup and pour 1/2 cup boiling water over them. Let soak 15 minutes. Lift mushrooms out of the water, rubbing them clean of any grit as you do. Roughly chop the mushrooms and set them aside. Reserve the soaking liquid.
Meanwhile, bring the broth to a simmer. Peel and thinly slice the daikon and add to the broth. Trim and thinly slice the celery and add to broth. Cook until the vegetables are tender, about 5 minutes.
Cut tofu into small cubes or thin slices.
Add the tofu and the reserved mushrooms to the broth. Add reserved soaking liquid, being careful to leave any grit behind. Cook, simmering until everything is heated through, 2 to 3 minutes.
Divide between 4 bowls and garnish with cilantro and/or finely chopped green onions, if you like.
Serve immediately. Enjoy.
- The garnish of cilantro and chopped green onions is optional but adds another dimension of flavor to the soup.
- Instead of chicken broth, use vegetable broth, or dashi.
How to Store and Freeze
Before storing the soup, first, make sure that it is cooled down.
- Soup can be stored in the fridge in an airtight container for three to four days.
- You can also freeze soup for up to three months. Use freezer-safe containers or freezer bags with the excess air pressed out.