Daikon Noodle Soup
This Daikon Noodle Soup pairs spiralized daikon noodles with deeply caramelized onions, baby portobello mushrooms and a savory vegetable broth brightened with pesto. A light, naturally gluten-free radish noodle soup.
Equipment
- Dutch Oven or large heavy-bottomed pot
Ingredients
- 1 large daikon radish about 1½ pounds, 3 to 4 inches in diameter
- 3 small white onions or 2 medium
- 3 tablespoons unsalted butter or olive oil for a vegan soup
- 3 tablespoons dry white wine or more vegetable stock
- salt and pepper to taste
- 8 ounces baby Portobello mushrooms cut into thin slices
- 32 ounces vegetable stock (4 cups), low-sodium
- ¼ cup fresh pesto store-bought or homemade (use dairy-free pesto for vegan)
Garnish: (optional)
- 3 green onions green parts only, finely sliced
Instructions
- Peel the daikon with a vegetable peeler. Using the smallest (thinnest) blade on a spiralizer, spiralize the root into long, thin, spaghetti-like strands. Trim the strands with kitchen scissors to about 10 to 12 inches long. Spread them out on a clean kitchen towel or paper towels to absorb excess moisture and set aside.
- Slice off the ends of each onion and remove the papery outer layers. Cut each onion in half from root to tip, then cut each half across the middle and slice lengthwise into long strips. Don't cut the onions too thin, or they may burn while cooking.
- Melt the butter in a Dutch oven or large, heavy-bottomed pot over medium heat (avoid nonstick, which won't brown the onions well). Add the onions and stir until coated with butter.
- Cook the onions for 45 to 50 minutes, stirring every 5 minutes or so. Once they begin to soften and color, reduce the heat to medium-low so they caramelize slowly without scorching. If they start to stick, add a tablespoon of water and scrape the bottom of the pot. Cooking time will vary with the age of the onions and how many you cook at once.
- When the onions are a deep golden brown, add the white wine and scrape up all the browned bits from the bottom of the pot, adding a little more liquid if needed. Season the onions with salt and pepper.
- Add the sliced mushrooms and sauté until tender, about 5 minutes. Stir in the vegetable stock and pesto and simmer over medium-low heat for 10 to 15 minutes to let the flavors blend.
- Increase the heat to medium, add the daikon noodles, and simmer for 5 to 6 minutes, just until tender. Taste and season with more salt and pepper as needed.
- Ladle the soup into bowls, garnish with sliced green onions, and serve immediately.
Nutrition
Calories: 157kcalCarbohydrates: 15gProtein: 3gFat: 10gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 733mgPotassium: 503mgFiber: 4gSugar: 8gVitamin A: 781IUVitamin C: 30mgCalcium: 69mgIron: 1mg
Nutrition details are an estimate, per serving.
