Chinese Daikon Radish and Ginger Soup

1. 1

   Peel the skin from the daikon, and chop it into 7- to 8-mm thick half rounds (or quarters, if large).

2. 2

   Remove the skin off the garlic, then thinly slice.

3. 3

   Combine the water, the vegetables from Step 1, and the chicken soup stock in a pan, and bring to a boil over high heat.

4. 4

   After it comes to a boil, reduce to low heat and simmer for 20-30 minutes until the daikon becomes tender.

5. 5

   Once the daikon becomes tender, adjust the taste with salt and sesame oil.

6. 6

   Serve in individual bowls and garnish with scallions.

7. 7

   Bon appetit!

* Per serving · 4 servings · Values may vary.

No additional tips available.