I cook: Vegetarian White Radish Soup

White radish or also know as daikon, is one of the  common ingredient for Chinese soup boiling which can easily get from wet market or supermarket all year around.

White radish is moderately high in Vitamin C, carotene and contain properties that appear to be beneficial for symptoms of colds, flu, fever, cough, respiratory problems, and digestive disorders. And Radishes can aid digestion, dissolve phlegm, and reinforce energy as well as clear a stuffy nose, ease sore joints, even help you sober up. Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.

The white radish soup is normally boiled with pork ribs but today I’m going to share with you a vegetarian version with a secret ingredients which can provide the “meat sweetness”without using any meat 😛

Cashew nuts

It is rich in protein and contains high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese, which are utilized in holistic health solutions and healthy diets.

Ingredients

1 white radish,/daikon

One handful of cashew nuts

3-4 Chinese mushrooms

Handful of red dates, de-seeded

Handful of wolfberries (goji)

One honey date (蜜枣)

Salt to taste

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Step 1: Skinned the white radish and cut in bite size chunks

Step 2: In a soup pot, add water and put everything (except wolfberries & salt) in and bring to a boil. Reduce heat and simmer the soup over low heat for 2 – 3 hours.

Step 3: Add salt to taste & serve.

White Radish Soup with Cashewnut which I normally prepare it for my meatless dinner. Other than white radish soup, you can add in the cashew nuts into any of your soup if you think you want to go for meatless on that particular meal 🙂