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
- 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.
- 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.