Daikon Noodle Soup
The squash and pumpkin season has certainly arrived, and they are everywhere!
But at the local farmers market in the corner of shelves full of colorful squash, I found this beautiful white diakon radish.
Yes, I forgot, but it’s time to enjoy daikon as well.
I wanted to make some warm comfort food with the daikon and decided to make soup.
The combination of daikon and ground pork is a popular one in Japan, but my version is meatless. The white pieces you see in this soup that looks like ground meat is actually cauliflower.
The texture was perfect, and I liked the subtle natural sweetness from the cauliflower, too.
Well, daikon is technically considered a winter vegetable in Japan, but here in Minnesota winter is fast approaching, so this dish feels pretty seasonally appropriate already!!
Daikon Noodle Soup
canola oil
sesame oil
1 small daikon, sliced
1 cup chopped cauliflower
2~4 cups water
1 about 2×4 inch Japanese dried Kombu
1~2 tablespoons mirin
2~3 tablespoons soy sauce
1~2 tablespoons cane sugar
1 tablespoon oyster sauce
corn starch x water for thickening
salt and pepper
cooked clear noodles
chopped scallion
1. Sautee daikon and cauliflower in canola/sesame oil.
2. Add water and kombu. Boil and then turn down to low heat.
3. Add mirin, soy sauce, sugar, and oyster sauce. Add one tablespoon at a time. Taste often and adjust the amount.
4. Add a mixture of corn starch and water to thicken the soup. Salt and pepper.
5. Add cooked noodles. Serve with chopped scallion.
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