Daikon and shiitake broth

A clean, umami broth traditionally served after rich or heavy meals.

Ingredients (4 servings)

• 400 g daikon, in half-moons Daikon radish
• 6 shiitake mushrooms, fresh or rehydrated Shiitake mushroom
• 1 scallion and 2 slices ginger Scallion Fresh ginger
• 6 cups water or light vegetable stock
• Light soy sauce or salt, to taste Soy sauce

Preparation

1. Simmer the water with ginger and sliced mushrooms over medium heat 15 minutes.
2. Add the daikon and cook 20 minutes until translucent.
3. Season with light soy sauce or salt and finish with scallion.

Traditional reading

Daikon is studied as cool and "moving" against the stagnation of rich meals; the mushroom adds meat-free umami. It is the light counterpoint of the winter repertoire.

Variations

• Add wakame in the last minutes for a sea-flavored version.
• With tofu cubes it becomes a light one-bowl meal.

Precautions

Cook shiitake thoroughly: undercooked it can cause dermatitis in some people. Watch the sodium in soy sauce.