Description
Thick-cut daikon radish steaks seared to golden perfection and simmered in a light vegetable broth with fresh herbs and tender root vegetables. A soothing, umami-rich vegan dish that’s both nourishing and satisfying.
Ingredients
Scale
- 1 large daikon radish, peeled and cut into 1-inch thick rounds
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 carrot, sliced
- 1 parsnip, sliced
- 1 small turnip, diced
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tsp soy sauce or tamari
- 1/2 tsp grated fresh ginger
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme
- 1 green onion, thinly sliced (for garnish)
Instructions
- Season daikon rounds with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear daikon rounds for 2–3 minutes per side, until golden brown. Remove and set aside.
- In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add garlic, carrot, parsnip, turnip, and celery. Sauté for 5–6 minutes until slightly softened.
- Add ginger, soy sauce, and vegetable broth. Bring to a simmer.
- Gently place seared daikon rounds into the broth. Cover and simmer for 20–25 minutes, until daikon is fork-tender and broth is flavorful.
- Stir in fresh parsley and thyme. Adjust seasoning with salt and pepper to taste.
- Ladle into bowls, ensuring each has daikon steak and a mix of root vegetables. Garnish with sliced green onion before serving.
Notes
- Peeling daikon helps reduce bitterness—choose smooth, firm roots.
- Substitute other root vegetables like sweet potato or rutabaga if desired.
- For extra depth, add a splash of mirin or white miso to the broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg