Daikon Noodle Soup
This Daikon Noodle Soup features spiralized daikon radish simmered with deeply caramelized onions, tender mushrooms, herbs, and vegetable broth. The daikon creates light, noodle-like strands for a warm and satisfying vegetable soup.
Equipment
- Vegetable peeler
- Vegetable spiralizer
- Kitchen scissors
- Cutting board
- Sharp knife
- Large heavy-bottomed skillet or Dutch oven
- Wooden spoon
- Ladle
Ingredients
- 4- inch piece daikon radish
- 3 small white onions or 2 medium onions
- 3 tablespoons coconut oil
- 3 tablespoons vegetable stock plus more if needed for deglazing
- Sea salt to taste
- Freshly ground black pepper to taste
- 8 ounces baby portobello mushrooms thinly sliced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 32 ounces vegetable stock
Optional Garnish
- 3 green onions green parts only, thinly sliced
Instructions
Prepare the Daikon Noodles
- Peel the daikon radish with a vegetable peeler.
- Using the smallest blade on a vegetable spiralizer, cut the daikon into long, thin noodle-like strands.
- Use kitchen scissors to trim especially long strands into approximately 10 to 12-inch lengths. This makes the noodles easier to eat.
- Spread the daikon noodles over clean paper towels and set aside while preparing the soup. The towels will help absorb excess moisture.
Caramelize the Onions
- Trim the ends from the onions and remove the papery skins. Cut each onion in half lengthwise, then cut each half across the middle. Slice the sections lengthwise into strips. Avoid slicing them too thinly because they can burn during the long caramelization process.
- Melt the coconut oil in a large heavy-bottomed skillet or Dutch oven over medium heat.
- Add the onions and stir until evenly coated with the coconut oil.
- Cook for approximately 45 to 50 minutes, stirring about every 5 minutes, until the onions are deeply golden, soft, and caramelized.
- If the onions begin sticking or browning too quickly, reduce the heat slightly.
Deglaze the Pan
- Add 3 tablespoons of vegetable stock to the caramelized onions.
- Use a wooden spoon to scrape the browned bits from the bottom of the pan. Add another small splash of stock if necessary.
- Season the onions with salt and black pepper to taste.
Add the Mushrooms and Herbs
- Add the sliced mushrooms, dried basil, dried oregano, and garlic powder.
- Cook for approximately 5 minutes, stirring occasionally, until the mushrooms soften.
Finish the Soup
- Pour in the remaining vegetable stock and stir to combine.
- Reduce the heat to medium-low and simmer for 10 to 15 minutes to allow the flavors to develop.
- Increase the heat to medium and add the spiralized daikon noodles.
- Cook for another 5 to 6 minutes, or until the daikon noodles are tender but still have a slight bite.
- Taste the broth and adjust with additional salt and black pepper as needed.
- Ladle the soup into bowls and garnish with sliced green onions, if desired. Serve hot.
Notes
- Choose a firm, fresh daikon radish without soft spots for the best noodle texture.
- Don't overcook the daikon noodles. They should become tender while retaining enough structure to resemble noodles.
- The onions require patience. Slowly caramelizing them for 45 to 50 minutes develops much more flavor than simply sautéing them until soft.
- A heavy-bottomed stainless steel or cast-iron pan works particularly well for caramelizing the onions and developing the browned bits that flavor the broth.
- Baby bella or cremini mushrooms can be used in place of baby portobello mushrooms.
- If you prefer shorter noodles, cut the spiralized daikon into smaller sections before cooking.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. The daikon noodles will continue to soften as they sit.