Winter Radish Soup With Ginger and Soy to Reset Your Gut & Boost

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Step 1

Bring your vegetable stock to a simmer and add your soy sauce, rice wine vinegar and mirin (sweet rice wine with low alcohol content). Please adjust these amounts to taste as you may prefer a lighter or more robustly seasoned broth. Add the ginger and shallot and allow to simmer until the ginger and shallot have perfumed the broth nicely, about 10-15 minutes. Remove the ginger and shallot.

Step 2

You will need to add water to account for evaporation during the simmering. Begin adding your vegetables in the order of which will take longer to cook, this will of course take into consideration the size of the cut of each vegetable and the fact we want the vegetables to remain a bit crisp. Assuming all vegetables are cut in a similar size, I would add the daikon, carrot and shiitake first, allow these to simmer in the broth a minute or two then add the bok choy, sweet bell pepper and snow peas.

Step 3

Simmer another minute or two, remove from heat, portion into serving bowls and top with the sushi cut scallions. For the sushi cut scallions simply take the green top portion of the scallion and run the blade of your knife along one side, then slice the scallion very thinly and at as much of an angle as possible. Place in a bit of water with an ice cube and they will curl up nicely.