How to make a simple, delicious radish seaweed soup!
Soup Name: Radish (Kombu) Seaweed Soup (vegetarian)
Chinese Name: 白蘿蔔海藻湯 (bái luóbo hǎi zǎo tāng). This isn’t really a Chinese soup. It’s more a blend of using Japanese and Korean radish and kombu (seaweed) components.
Nature: This is a cooling soup. By design, the ingredients are quite cooling in the white radish and seaweed (you can follow this post on what ingredients are cooling or warming for soups)
Taste: Slightly sweet and savory
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The best are the most simplest of soups!
This is a Japanese-styled white radish and kombu (seaweed) soup which I used as part of dinner. It’s simple, it’s clean, and it’s meat-free, but still has a delicious umami taste (created by the seaweed and mushrooms). So it’s both vegan and vegetarian!
I love that it’s very much like home. It feels and tastes like home. And it can be served with a variety of carbs and toppings or you can drink it clean.
What’s involved?
Prep time: 15 mins
Cook time: 30 minutes
Total time: 45 mins
Serves: 8 large bowls
Ingredients
- 1 whole white radish, thinly sliced
- 1 whole piece of dried seaweed kelp
- 1 whole white onion, quartered
- 5 dried shiitake mushrooms
- fresh green onions
- 13 cups or 2.5 L of water
- salt and sesame oil to taste
For my dinner:
- rice cakes
- fresh enoki mushrooms
- fish cakes
Cooking Instructions
- In your soup pot, add in your sliced white onions and dried seaweed kelp
- Add in your soup water and cover
- Set this on high heat and allow that to come to a boil
- During this time, I will also drop in my fresh green onions (cut larger so that I can fish them out later), white radish (sliced very thinly), and dried shiitake mushrooms
- Cover and bring this to a full boil and reduce to medium heat and allow that to simmer for another 30 minutes
- Taste and salt as needed
- You can add this to noodles, rice, or rice cakes! Top with your favourite toppings. Serve and enjoy!
There are many soups that use dried seaweed kelp and white radish!
This soup is very similar to my Korean Dashi soup base, which you can add other ingredients to, although this one has dried anchovies, which also creates a different flavor and taste.
I am a big fan of this simple taste base… the seaweed and white radish!
Would love to see your other suggestions on what you create here!
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