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.
Daikon radish root White onions Salt Pepper Unsalted butter Dry white wine Baby Portobello mushrooms
Vegetable stock Fresh, frozen, or bottled pesto (optional) Garnish: Green onions (green parts only)
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.
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