Daikon-shitake consomme recipe

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The combination of shiitake and daikon can be instrumental in helping your body break down excess protein and fat that may have accumulated in and around various organs and systems. A consommé like this is also the perfect starter to a hearty meal. Light and fresh, this thin soup relaxes the body and aids
in the digestion of rich feasts.

  • Yield: 3 to 4 Servings


  • 4 cups spring or filtered water
  • 1 (2-inch) piece kombu, soaked in water for 2 to 3 minutes, until tender
  • 3 to 4 dried shiitake mushrooms, soaked in water for 10 to 15 minutes, until tender, left whole, stemmed
  • 6 to 8 round slices fresh daikon, ¼ inch thick
  • Organic soy sauce, to taste
  • 1 to 2 scallions, thinly sliced on the diagonal, for garnish
How to Make It
  1. Place the water, kombu, and whole shiitakes in a saucepan over medium heat. Cover and bring to a boil. With the tip of a sharp knife, score each daikon round and add them to the soup.
  2. Cover, reduce the heat to low, and simmer until the mushrooms and daikon are tender, about 10 minutes. Lightly season with soy sauce; simmer for 5 minutes more. Remove the kombu and discard. Serve hot, 2 daikon and 1 shiitake per bowl, garnished with scallions.

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