This Daikon Noodle Soup has got to be one of my favorite noodle soup recipes. It’s easy to make and will definitely make your taste buds happy.
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What is a Daikon?
The Daikon, is a mild-flavored Japanese radish. It’s part of the most popular and delicious recipes in Japanese cuisine. This radish is also found on many low carb, gluten-free, vegetarian, vegan, and other popular lifestyle diet recipes. You can buy this in local Asian markets.
Kitchen Notes and Tips
- The daikon noodles is the star of this recipe. Use the vegetable spiral slicer mentioned in this post to make it easier for you to slice the Daikon and make it look like ramen-like noodles for this soup.
- This recipe can be made vegan by replacing the butter with an equal amount of olive oil.
What Pairs Well With This Daikon Noodle Soup?
This Daikon Noodle Soup pairs beautifully with the more robust flavors of caramelized onions and sautéed Portobello mushrooms. You can also add bok choy to this daikon soup.
Daikon Noodle Soup Ingredients
- 4” Daikon radish root
- 3 small white onions (or 2 medium)
- salt and pepper, to taste
- 3 T. unsalted butter
- 3 T. dry white wine
- 8 oz. baby Portobello mushrooms, cut into thin slices
- 32 oz. vegetable stock
- ¼ cup fresh, frozen, or bottled pesto
- salt and pepper, to taste
Garnish: (optional)
- 3 green onions, green parts only, finely sliced
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Supplies used
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How to Make Daikon Noodle Soup
Step 1. Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean kitchen or paper towels to absorb excess moisture and set aside.
Step 2. Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.
Tip: Don’t cut the onions too thin, or they may burn while cooking.
Step 3. Over medium heat, melt butter in a large, heavy-bottomed skillet with high sides or a large pot. For best results, do not use a non-stick pan. Add onions and stir until coated with butter.
Cooking Daikon Noodle Soup
Step 4. Cook onions over medium heat for approximately 45-50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.
Step 5. Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then season the onions with salt and black pepper, to taste.
Step 6. Add the sliced mushrooms to the pan with onions and sauté until tender, approximately 5 minutes. Add vegetable stock and pesto to skillet and simmer until heated through, approximately 10 minutes.
Step 7. Add the Daikon “noodles” and season with salt and black pepper, to taste. Stir to combine and cook for another 4-5 minutes, or until the Daikon “noodles” are crisp-tender. Do not overcook.
Step 8. Remove from heat and serve immediately topped with sliced green onion, if desired. Enjoy!
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Other Soup Recipes To Try
If you enjoyed this Vegetarian Minestrone Soup, I highly recommend trying the following recipes:
- Sweet Potato Soup
- French Onion Soup
- Fideo Soup with Chicken
- Vichyssoise Soup
- Tex-Mex Chicken Black Bean Soup
- Creamy Vegan Ginger Carrot Soup
- Creamy Golden Gazpacho Soup
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Daikon Noodle Soup Recipe
Ingredients
Daikon Noodle Soup Ingredients
- 4 ” Daikon radish root
- 3 small white onions (or 2 medium)
- salt and pepper , to taste
- 3 T. unsalted butter
- 3 T. dry white wine
- 8 oz. baby Portobello mushrooms cut into thin slices
- 32 oz. vegetable stock
- ¼ cup fresh frozen, or bottled pesto
- salt and pepper to taste
Garnish: (optional)
- 3 green onions , green parts only, finely sliced
Instructions
- Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean kitchen or paper towels to absorb excess moisture and set aside.
- Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.
- Tip: Don’t cut the onions too thin, or they may burn while cooking.
- Over medium heat, melt butter in a large, heavy-bottomed skillet with high sides or a large pot. For best results, do not use a non-stick pan. Add onions and stir until coated with butter.
Cooking Daikon Noodle Soup
- Cook onions over medium heat for approximately 45-50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.
- Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid, if necessary, to scrape up all the brown bits and then season the onions with salt and black pepper, to taste.
- Add the sliced mushrooms to the pan with onions and sauté until tender, approximately 5 minutes. Add vegetable stock and pesto to skillet and simmer until heated through, approximately 10 minutes.
- Add the Daikon “noodles” and season with salt and black pepper, to taste. Stir to combine and cook for another 4-5 minutes, or until the Daikon “noodles” are crisp tender. Do not overcook.
- Remove from heat and serve immediately topped with sliced green onion, if desired. Enjoy!
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