Recipe: Asian Spiced Daikon Mushroom Soup

Recipe: Asian Spiced Daikon Mushroom Soup post image

Raphanus sativus or daikon radish is a winter root vegetable. The word daikon literally means large root. Daikon is a large white carrot shaped root that you may have seen in the market and wondered about. Daikon has a slightly sharp taste and a crisp texture when eaten raw. When cooked, it softens in texture and blends well with other ingredients. This was my Paleo Pen Pals assignment this month — to use daikon radish. Jessica, who blogs at Paleo Professional is my pen pal. I think she will like the soup!

Nutrition Profile for Daikon Root

While it looks pale and simple, daikon packs a good nutrition punch. It is high in vitamin C — a powerful anti-oxidant, folate, and B6 and has lots of minerals such as potassium, phosphorus, calcium and magnesium. There are plenty of trace minerals such as selenium and manganese as well.

Radish, like other cruciferous vegetables in the Brassica family, contains sulforaphane, an anti-oxidant compound. Studies suggest that sulforaphane protects against prostate, breast, colon and ovarian cancers by virtue of its ability to inhibit cancer cell growth as well as the cytotoxic effect it has on cancer cells.

Radishes also contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants that protect against free radical damage.

In Asia, radishes of all kinds are eaten on a daily basis and considered very nutritious. They can grow in all seasons and they come in many sizes, colors and shapes. Daikon is grown in the winter, thus the white color. I love the flavor daikon gives to this nourishing and filling soup.

Asian Spiced Daikon Mushroom Soup

  • 1 quart of chicken stock (how to make chicken stock)
  • 2 medium daikon radish, peeled and sliced (about 2.5 cups)
  • 1 large onion
  • 8 ounces of mixed fresh mushrooms
  • 2 cloves of garlic
  • 1/2 inch knob of ginger minced
  • 1 scallion minced for garnish
  • 1 teaspoon sea salt and pepper to taste
  • Olive oil  and ghee (or butter) for sauteing the vegetables (where to buy olive oil) (how to make ghee)



  1. Heat the chicken stock in the 3 – 4 quart pot
  2. Slice the onion and daikon into small pieces
  3. Clean and slice the mushrooms, discarding the stems
  4. Heat the olive oil and ghee in the fry pan
  5. Place the daikon and onion and in the pan and saute for 6 – 8 minutes until soft
  6. Add the garlic and ginger until fragrant
  7. Pour these vegetables right into the pot with the chicken stock reserving about 1/3 on a plate
  8. With the immersion blender blend the onions, garlic, ginger and daikon until smooth
  9. Add the mushrooms to the pan (with more fat) and saute until soft (another 5 – 6 minutes)
  10. Add the cooked mushrooms into the chicken stock as well as the onions and daikon you put aside
  11. Add salt and pepper to taste
  12. Simmer for 12 – 15 minutes until all vegetables are very soft
  13. Garnish with chopped scallion and serve

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 3 – 4 servings

This post is shared at: My Meatless Monday, Barnyard Hop, Melt in Mouth Monday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Tasteful Tuesday, Real Food Wednesday, Allergy Free Wednesday, Party Wave Wednesday, Seasonal Celebration, Simple Lives Thursday, Tasty Traditions, Gluten free Friday, Fight Back Friday, Foodie Friday

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Leave a Comment

  • Meagan February 17, 2013, 10:39 pm

    I love daikon! It’s absolutely the best cut in slices and roasted in the oven, topped with some sea salt and ketchup (if desired). This soup looks great. I was so curious to see an “Asian” soup from you – and wanted to know if there was any type of soy sauce or similar in it 😉

    • Jill February 18, 2013, 10:28 am

      HI Meagan,
      I guess it is Asian due to the daikon and the ginger. You certainly could use an aged soy sauce or coconut aminos if you like.

  • Laura Mc February 18, 2013, 9:59 am

    Looks great. Perfect for a day like today! I was just asking a friend of mine about diakon. Can’t wait to try it.

  • Guess I’ll be adding diakon radishes to my produce market list today. This sounds wonderful. I’ve always been curious about the diakon but had no idea how to use it.
    Thanks for the post.

  • Jess @ The Paleo Professional February 18, 2013, 6:38 pm

    This looks fabulous, Jill! I’ve mainly used daikon as a veggie for dips so I can’t wait to try cooking with it. It’s was great to meet you this month via Paleo Pen Pals.

  • France @ Beyond The Peel February 19, 2013, 12:15 pm

    I’ve never used daikon in a soup before but it’s a fabulous idea. I love recipes that get me to try new things.

    • Judith December 15, 2016, 6:10 am

      Thniking like that shows an expert at work

  • -h February 19, 2013, 2:56 pm

    Looks really good. I love daikon, but I’ve never put it in a soup before. I will have to try this out.

  • 'Becca February 19, 2013, 3:26 pm

    Wow! I like daikon but hadn’t realized it was so nutritious! I use it in Japanese Udon Noodle Soup or roasted as Meagan mentioned or sauteed with butter and onions. I’m looking forward to trying your recipe.

  • Bobbie February 19, 2013, 6:12 pm

    I had all the ingredients and made this soup last night. I had some leftover steamed broccoli that I added to my serving. Delicious!!!

    Jill – Thanks for all your words/recipes of wisdom!!!

    • Jill February 19, 2013, 7:33 pm

      Thanks so much for your kind words!

  • Shelley Alexander February 19, 2013, 8:07 pm

    This soup looks fantastic and I love the addition of daikon! I have to share this. Thanks!

  • April @ The 21st Century Housewife February 20, 2013, 2:00 pm

    I have heard of daikon radish and I think I may have eaten them in restaurant dishes, but I’d love to try them like this! What a lovely, healthy soup. I like the ginger in it too – perfect to help ward off colds this time of year 🙂

  • Desiree February 22, 2013, 5:31 pm

    yummy YUM This sounds fantastic! I love daikon radish and I love soup, but I haven’t put them together yet… will definitely try this asian inspired recipe! Thanks for inspiring me. 🙂

  • Diane Balch February 23, 2013, 6:13 pm

    I’m pinning this… when I was macrobiotic I used to eat daikon all the time… I’ve forgotten about it. Thanks for sharing this healthful soup with us on foodie friday.

  • Lisa Lynn February 24, 2013, 10:20 am

    Yum! I would love to have you share this on The Creative HomeAcre Hop today 🙂

  • Cindy (Vegetarian Mamma) February 24, 2013, 4:33 pm

    This looks like the perfect pick me up soup. I rely on soup as a “feel good” meal. Whether its physically or mentally I need a boost, soup always does the trick!
    What a GREAT start to the link up this week! We hare some awesome recipes!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from

  • Diane Balch March 1, 2013, 8:56 am

    I’m so happy to be featuring you soup today on foodie friday. I will be pinning and tweeting it this week too.

  • Diane Balch March 11, 2013, 8:14 pm

    My family loved this soup. It is so grounding. I had some leftover zucchini and lemongrass that I added along with a little fish sauce. It is a really versatile soup.

    • Dortha December 15, 2016, 10:16 am

      The exspitree shines through. Thanks for taking the time to answer.

  • Of Goats and Greens March 17, 2013, 8:58 pm

    I will be making chicken stock this week — this soup is now on my horizon! Looking forward to trying it. Thanks for posting.

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