We are starting to get into the more unrecognizable storage vegetables! Daikon radish look scary, but can be more mild than a normal radish raw, and are DELICIOUS cooked up since they lose their kick. Try this ramen with Daikon noodles adapted from acouplecooks.com!
Prep Time: 1/2 Hour
Cook Time: 1/2 Hour
4 cloves garlic (thinly sliced)
2 tablespoons ginger (diced)
1/2 bunch of leeks (or substitute onions) sliced into 1/2 inch slices at a diagonal
1 quart vegetable broth
4 Tablespoons soy sauce
2 Tablespoon mirin (a sweet cooking wine you can buy at any grocery store)
Splash of sake (optional)
Kombu Kelp (optional)
1/2 lb- 1 lb daikon radish.
8 oz shiitake mushrooms
Turnip Green Tops
Garnishes- Lemon Cucumber, Shiso, Thai Basil, Garlic Chili Sauce, Toasted Sesame Oil, Fried Leek Roots, Gunsho
Thinly slice 4 garlic cloves. Peel and mince 1 tablespoon ginger. In another pot, heat 2 tablespoons of sesame oil over medium high heat. Add the garlic, ginger, and leeks and sautée for 1 minute, stirring constantly. Add 1 quart broth* and bring to a simmer. Add soy sauce, mirin, and sake. *I also boiled the shittake stems and kombu kelp for 10 minutes to add to my veggie stock and give it a more ramen flavor!
If you have a spiralizer this is the perfect opportunity to use it! Spiralize the Daikon Radish. If not thinly slice the daikon into long matchsticks. Add to the broth and cook for 10 minutes or soft like a noodle. If necessary, wash the greens and roughly chop them. Remove the stems from the shiitake mushrooms and thinly slice them. Place the mushrooms and green in the broth and cook 5 minutes. I chose to poach my eggs in the broth. Just crack them right into the soup and cook a few minutes until they turn completely white!
For garnishes I chose to fry leek roots- they get to be kinda like a supe thin onion crisp- and flash blister some gunsho.
Serve soup with whatever garnishes and sauces desired! Try more toasted sesame oil, chili garlic sauce, more soy sauce, etc!