Daikon Napa Cabbage Soup with Shiitake
Ingredients
- 2 ginger slices
- 2 tsp oil
- ½ lb daikon peeled and cut into batons
- 10 black peppercorns
- 5 cups beef, chicken, or mushroom broth
- 1 cup sake
- 1 tbsp mirin
- 2 teaspoons soy sauce
- ½ lb Napa cabbage sliced widthwise
- ¾ cup sliced fresh shiitake or white shimeji (beech mushrooms)
- ½ cup diced firm tofu
- Sea salt
- Toasted sesame oil
Instructions
- Sauté the ginger slices with oil for a minute. Add the daikon and black peppercorns and stir-fry for 2 minutes. Add the beef stock, sake, mirin, and soy sauce. Bring the soup to a boil and then reduce the heat to keep the pot at a simmer. Cook for 20 minutes or until the daikon starts softening.
- Add the Napa cabbage, shiitake mushrooms, and tofu and bring to a boil. Simmer at medium heat until the Napa cabbage is cooked, about 10 minutes.
- Season with sea salt to taste. Remove from the heat.
- Drizzle the soup with toasted sesame oil and serve.
Video
Notes
You can substitute fresh shiitake with 3 to 4 dried shiitake mushrooms in the recipe. If using dried shiitake, rehydrate them and cut into slices, then sauté the sliced shiitake with the daikon in Step 1.
To make the soup vegetarian-friendly, use mushroom broth.