I’ve been eating daikon ever since I learned that daikon can help remove intestinal blockages in Virginia Harper’s book, Controlling Crohn’s Disease: the Natural Way. It’s a type of radish that has a slightly less heat than the red radish when raw, and no heat when cooked.
Adapted from Roger Mooking’s recipe, Daikon Soup with Shiitake Cigars and Steamed Sweet Potatoes with Green Onion Vinaigrette. Sounds delicious, right?!
- 2 stalks celery coarsely chopped
- 1 bunch cilantro or parsley stems
- 1 1/2 Bay leaves
- 1 bunch green onions, coarsely chopped
- 1/2 inch fresh grated turmeric or 1/2 t ground turmeric
- 1 inch fresh grated ginger or 1 t ground ginger
- 2 t Celtic sea salt
- 2 coarsely chopped turnips
- 1/2 large daikon coarsely chopped
- 1 carrot coarsely chopped (optional)
- 2 T coconut aminos
- 1 T fish sauce (optional)
- 1 T apple cider vinegar
- 1 T date paste (skip for 21 DSD)
- 1 1/2 c thin sliced daikon
- 1/2 bunch thin sliced green onion
- 3-6 c bone broth (optional)
Feel free to eyeball amounts and flavor to taste. That’s what I do. Throw all the broth ingredients in a 2 quart pot and fill the pot with water, bone broth, or both. Simmer 1 hour. Strain out veggies. Add soup ingredients to the strained broth. Simmer until daikon is at desired tenderness. Makes 6 servings.