Vegan daikon radish in broth

A recipe from Asian cooking: daikon radish braised until soft in a good miso and kombu broth. A light vegan dinner with just a few ingredients and lots of flavour.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 95 kcal per serving
• Protein: 5 g
• Fat: 3 g
• Carbs: 12 g

Ingredients

• 600g daikon radish
• 2 tbsp miso paste
• 10g kombu seaweed
• 1 litre water
• 1 spring onion
• 1 tsp sesame oil

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Peel the radish generously and cut it into thick slices.
2. Put the seaweed in a pan with cold water, heat it and remove the seaweed before it comes to the boil.
3. Add the slices to the broth and braise them, covered, over a medium heat until soft.
4. Take the pan off the heat, stir in the miso paste and don't heat it any further.
5. Slice the spring onion into thin rings.
6. Arrange the vegetables in bowls and garnish with the spring onion.

Good to know

Forget the usual soup fillings! In this dish, the radish soaks up the full flavour of the seaweed broth and turns incredibly tender.

Swaps

Radish → kohlrabi (cooks a little faster) Miso paste → dark soy sauce (usually contains gluten) Seaweed → vegetable stock (but without the iodine from the seaweed) Spring onion → chives

Cooking tips

Never let the miso boil, otherwise the live cultures die off.

Storage

The ingredients often taste even better the next day because they can marinate overnight.

Allergens

Miso is traditionally made from fermented soya. If you're allergic, there are varieties made from chickpeas. Contains: sesame.

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