Vegan Daikon & Carrot Clear Soup
A light, comforting, and deeply nourishing clear soup — tender slices of daikon white radish and sweet carrot simmered gently in a warm ginger‑infused seaweed broth. Soft, translucent vegetables melt in your mouth, while fresh scallion and ginger add bright, warming flavour. Gentle on digestion, naturally soothing, and beautifully simple. Completely dairy‑free, meat‑free, egg‑free, and fully vegan!
Shared by budy
Time
30 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 400 g fresh daikon white radish, peeled and cut into 5 mm thick half‑moons
- 1 medium carrot, peeled and sliced into rounds
- 1.2 litres vegan dashi broth (kombu + shiitake — see note below) or filtered water
- 1 tbsp fresh ginger, peeled and cut into thin matchsticks
- 1 tbsp soy sauce or tamari.. 1 tsp mirin (vegan) or pinch of coconut sugar
- ½ tsp fine sea salt — adjust to taste
- 1–2 tbsp fresh scallion / green onion, finely sliced — for garnish
- Optional: fresh coriander or a drop of toasted sesame oil to finish
👩‍🍳 Instructions
- 1
Prep vegetables: Peel daikon and slice into even half‑moon slices. Slice carrot into rounds of similar thickness so they cook together. Cut ginger into fine matchsticks.
- 2
Build the broth: Pour the vegan dashi broth or water into a pot. Add ginger and bring to a gentle simmer over medium heat.
- 3
Simmer vegetables: Add daikon and carrot. Reduce heat to low, cover, and simmer gently 15–20 minutes until daikon is translucent and tender when pierced with a skewer — it should slide through easily but still hold shape.
- 4
Season: Stir in soy sauce, mirin/sugar, and salt. Taste and adjust — it should be light, slightly savoury, with warmth from ginger. Avoid over‑salting!
- 5
Serve: Ladle into warm bowls. Top generously with fresh sliced scallion. Add a tiny drop of sesame oil or fresh coriander if you like. Enjoy hot!