My folks make this soup the traditional way...with a pork bone broth. Traditionally, it is cooked with other earthy ingredients such as shitake mushrooms, some fresh ginger, and maybe a carrot or two for color. The broth itself should be clear, if you're using a meat broth. This version did not come out looking all that clear since I used store bought vegetable broth.
Ingredients
1 large daikon radish, peeled and cut into chunks
1 quart vegetable broth
2 cups water
2 organic carrots, chopped into 1" pieces
4 dried shitake mushrooms, rehydrated and sliced
1 tsp kosher salt
Directions
1. Bring ingredients to a boil, including the reserved mushroom dashi and exclude the carrots.
2. Simmer on low for an hour or until the radish is fork-tender. Add carrots to the last 15 minutes of cook time.
3. Remove from heat and serve hot.
