Japanese Soup with Daikon and shiitake

Konnichiwa, gourmets! Today we are sharing a recipe for Japanese cuisine – low-calorie mushroom soup with daikon and mushrooms. This soup contains only vegetables – ideal for vegans and vegetarians! The soup contains daikon, root celery (not stem), mushrooms (woody and shiitake) and broth. Japanese soup is very low in calories! 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, the soup can be frozen for up to three months.

We used chicken broth to make this soup, but you can use vegetable broth or just water. The soup has a light texture and does not cause a feeling of heaviness, even on the contrary – what you ate – what you listened to the radio.

We took dried Chinese woody mushrooms, shiitake bought frozen ones, since fresh ones are not available in the region. If you use dried shiitake, pre-soak them in boiling water for 20 minutes. Daikon is the most ordinary, you can replace it with ordinary radish. Fresh coriander leaves and green onions are made from greens.

Soup with daikon

Ingredients

  • Dried tree mushrooms
  • Shiitake mushrooms
  • Daikon
  • Celery root
  • Chicken broth or vegetable broth
  • Coriander leaves
  • Green onions

Japanese soup with mushrooms

Pour boiling water over the dried tree mushrooms. Then rinse with running water. Chop the mushrooms coarsely. Do not pour out the water!

Peel the daikon and celery root and cut into large slices.

We cut Shiitake mushrooms coarsely.

Bring the broth to a boil over maximum heat.

Turn down the heat to minimum.

Pour the water from the mushrooms into the chicken broth. Dirt and sand should not get into the broth!

Add mushrooms, daikon and celery to the broth. Cook for a few minutes.

Chop the coriander leaves coarsely.

Finely chop the green onions.

Serving: Serve the soup hot, adding coriander leaves and onions to each serving.

Thank you for your precious attention! Cook with us – cook for yourself.

Recipe type: Soups
Recipe type: Japanese
Yield: 4-6
Prep time:
Cook time:

Japanese Soup with Daikon and shiitake

Ingredients:

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

Directions:

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.
Bon Appetit!

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