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We hope you got benefit from reading it, now let’s go back to daikon radish & shimeji mushroom soup, with wei-pa recipe. You can have daikon radish & shimeji mushroom soup, with wei-pa using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Daikon Radish & Shimeji Mushroom Soup, with Wei-pa:
- Take 1/3 small Daikon radish
- You need 1/2 bunch Shimeji mushrooms
- Get 700 ml Water
- Take 2 tsp Weipa
- Use 1 Salt and pepper
- Take 1 Leek (as you like)
Instructions to make Daikon Radish & Shimeji Mushroom Soup, with Wei-pa:
- Peel the daikon and cut into wedges. Remove the shimeji stems and separate.
- Add the daikon and water to a pot and heat. Once the daikon has softened, add the shimeji, Weipa, salt, and pepper. Once you've brought it to a boil it's complete.
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Daikon is a type of white, winter radish that grows primarily in Southeast and East Asia. It is characterized by large, rapidly growing leaves and long, white roots. It is technically considered a cruciferous vegetable and, therefore, has many of the same benefits in its leaves. The most widely known Japanese daikon radish is the Aokubi daikon. It has a less peppery flavor and is therefore suitable for eating raw.
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