Whole30 Daikon Noodle Soup

Recipe for Whole30 Daikon Noodle Soup

Ingredients:

4” Daikon radish root
3 small white onions (or 2 medium)
8 oz. baby Portobello mushrooms, cut into thin slices
32 oz. vegetable stock (gluten free)
3 tbsp. coconut oil
3 tbsp. vegetable stock
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. garlic powder
Salt and pepper

Garnish (optional):

3 green onions, green parts only, finely sliced

Equipment: Vegetable spiral slicer such as the Paderno World Cuisine 3-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.

Directions:

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 paper towels to absorb excess moisture and set aside.

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.

3. Over medium heat, melt coconut oil in a large cast iron or heavy-bottomed skillet with high sides. Add onions and stir until coated.

4. Cook onions over medium heat, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan.

The cooking time will vary based on several factors, including how many onions you actually cook at the time.

5. Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits. Season the onions with salt and pepper, to taste.

6. Add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes.

7. Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10-15 minutes.

8. Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.

9. Ladle soup into individual serving bowls and garnish with sliced green onion. Serve immediately.

Additional Info:

Prep Time: 15 minutes
Cook time: 30+ minutes (cooking time varies)
Serves: 4-6

In this recipe the Daikon root takes center stage since it is perfect for spiral slicing into noodles. And, it pairs beautifully with the robust flavors of caramelized onions and sautéed Portobello mushrooms.

You can eat this as a light meal for lunch. Or add this delicious soup to a main dish such as  Mustard Pork Loin with Roasted Carrots for a healthy and hearty Whole30 meal.

Enjoy this flavorful Whole30 Daikon Noodle Soup!