Japanese Daikon Soup is a simple and fast soup from Japan. There are only vegetables in the soup! The soup contains daikon, root celery, mushrooms and broth. This soup is very low-calorie! The crispy daikon transforms into a soft texture during cooking. The taste of root celery is less pronounced than stem celery, so the soup will not have such a sharp taste and smell as it may initially seem. If desired, you can add tofu! This soup is stored in the refrigerator for up to three days. If desired, you can freeze the soup for up to three months.
Dried wood mushrooms — 20 grams
Shiitake mushrooms — 20 grams
Daikon — 500 grams
Celery root — 500 grams
Chicken or vegetable broth — 1 liter
Cilantro leaves — a bunch
Green onions — 1-2 feathers
1. Pour boiling water over dried wood mushrooms for 15 minutes. Then rinse with running water. Coarsely chop the mushrooms. Do not pour out the water!
2. Peel daikon and celery root and cut into large slices with a thickness of 1.12 inches or 2-3 cm.
3. Shiitake mushrooms are cut large.
4. Bring chicken broth to a boil on maximum heat.
5. Reduce the heat to minimum.
6. Pour the water from the mushrooms into the chicken broth. Dirt and sand should not get into the broth!
7. Add mushrooms, daikon and celery to the chicken broth. Cook for 10 minutes.
8. Chop coriander leaves coarsely.
9. Finely chop the green onion.
Serving: Serve the soup hot, adding coriander leaves and onions to each serving.
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