Winter Daikon Soup

Winter

〰️

Winter 〰️

Embrace the cozy season with this wholesome winter daikon soup! Infused with the aromatic warmth of ginger and rich notes of sesame, it's a wonderfully healthy and deeply comforting meal, perfect for those brisk winter evenings.

Ingredients:

• 2 large daikons

• 2 carrots

• 2 small bok choy

• 3 spring onions, chopped (whites and greens separated)

• 1 tbsp fresh ginger, minced

• 2 garlic cloves, minced

• 1 tbsp olive oil (or more, as needed)

• 4 cups low-sodium chicken or vegetable stock (or bone broth)

• 1 tbsp sesame oil

• 1 tbsp oyster sauce (or plant-based alternative for a vegetarian version)

• Salt and pepper, to taste

  Method:

• Wash and peel the daikons and carrots. Slice them in half lengthwise, then cut into 1 cm thick half-moon pieces.

• Wash the bok choy and chop into small-sized pieces.

• Heat the olive oil in a Dutch oven or large pot over medium heat. Add the white parts of the spring onions, ginger, and garlic. Sauté for about 1 minute, or until fragrant.

• Add the stock, daikon, and carrots. Cover and bring to a simmer. Cook for about 10 minutes.

• Add the bok choy and continue to simmer for another 5–10 minutes, or until the daikon and carrots are tender but not mushy.

  Tip: If the daikon and carrots need more time, remove the bok choy to prevent overcooking, then return it to the pot once the other vegetables are ready.

• Stir in the sesame oil and oyster sauce. Season with salt and pepper to taste.

• Ladle the soup into bowls and top with the green parts of the spring onions.

  Optional:
  For added protein, stir in cubed extra-firm tofu or pre-cooked shredded chicken during the final simmer.