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Daikon Noodle Soup<\/strong><\/p>\n The squash and pumpkin season has certainly arrived, and they are everywhere!<\/p>\n But at the local farmers market in the corner of shelves full of colorful squash, I found this beautiful white diakon radish.<\/p>\n Yes, I forgot, but it’s time to enjoy daikon as well.<\/p>\n I wanted to make some warm comfort food with the daikon and decided to make soup.<\/p>\n 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.<\/p>\n The texture was perfect, and I liked the subtle natural sweetness from the cauliflower, too.<\/p>\n 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!!<\/p>\n Daikon Noodle Soup<\/strong><\/p>\n canola oil 1. Sautee daikon and cauliflower in canola\/sesame oil.![\"19\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/10\/19-1.jpg\")
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\nsesame oil
\n1 small daikon, sliced
\n1 cup chopped cauliflower
\n2~4 cups water
\n1 about 2×4 inch Japanese dried Kombu
\n1~2 tablespoons mirin
\n2~3 tablespoons soy sauce
\n1~2 tablespoons cane sugar
\n1 tablespoon oyster sauce
\ncorn starch x water for thickening
\nsalt and pepper
\ncooked clear noodles
\nchopped scallion<\/p>\n
\n2. Add water and kombu. Boil and then turn down to low heat.
\n3. Add mirin, soy sauce, sugar, and oyster sauce. Add one tablespoon at a time. Taste often and adjust the amount.
\n4. Add a mixture of corn starch and water to thicken the soup. Salt and pepper.
\n5. Add cooked noodles. Serve with chopped scallion.<\/p>\n