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–+ servings
Korean Radish Soup

Hearty Vegan Korean Radish Soup: Comfort in Every Sip

This Vegan Korean Radish Soup delivers warmth and flavor, making it a comforting choice for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 large Korean Radish (Daikon) peeled and sliced
  • 2 tablespoons Sesame Oil for sautéing
  • 4 cups Water or Vegetable Broth vegetable broth boosts umami
  • 1 piece Kelp/Dashi Kombu for deep umami flavor
  • 2 dried Shiitake Mushrooms for earthy flavor
For the Aromatics
  • 2 stalks Green Onions sliced diagonally
  • 3 cloves Garlic minced
For Seasoning
  • 2 tablespoons Gluten-Free Soy Sauce or Coconut Aminos for saltiness and umami
  • to taste Salt adjust according to preference
  • to taste White Pepper optional
For Garnish (Optional)
  • 1 cup Vegan 'Beef' Alternative sauté with radish
  • 2 tablespoons Sesame Seeds for garnish
  • 2 stalks Fresh Green Onions for garnish

Equipment

  • Medium pot

Method
 

Step-by-Step Instructions for Korean Radish Soup
  1. Prepare Radish: Peel the Korean radish and slice it into triangle shapes about half an inch thick.
  2. Sauté: Heat sesame oil in a medium pot. Add sliced radish and sauté for 2-3 minutes until translucent.
  3. Add Aromatics: Stir in sliced green onions and sauté for 1-2 minutes.
  4. Simmer Broth: Add water or vegetable broth, kelp or dashi kombu, and shiitake mushrooms. Bring to a boil, then simmer for 12-15 minutes.
  5. Season: Stir in soy sauce and salt to taste, then simmer for an additional 3 minutes.
  6. Serve: Ladle soup into bowls and garnish with sesame seeds and green onions. Enjoy warm.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 4 days. Can be frozen for up to three months.

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