Daikon Radish Soup

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  • 1 tablespoon olive oil
  • 1 1/2 lb. bone-in, skin-on chicken thighs
  • Salt and black pepper to taste
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 2 lb. daikon radish, peeled, chopped into one-inch cubes
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 ounce dried shiitake mushrooms, chopped
  • 6 scallions, finely chopped
  • 2 tablespoons white peppercorns
  • Salt and ground white pepper to taste
  • Garnishes:
  • 1/2 cup cilantro, chopped
  • 3 scallions, finely chopped
  • 8 ounces cooked crab meat (optional)


Heat heavy-bottomed pot on medium heat.
Drizzle chicken thighs with olive oil and season with salt and pepper. Add chicken to pan skin-side down and cook until skin is golden brown.
Add garlic, ginger, radish, chicken broth, soy sauce, mushrooms, scallions and white peppercorns. Bring to boil and reduce to a simmer. Cook slowly for 1-1 1/2 hours, until chicken is cooked through and falling apart. Remove chicken bones. Season to taste with more salt and white pepper.
Garnish with cilantro, scallions and crab meat.

Recipe from Ballard Market - Culinary Resource Center
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