Radish Noodle Soup

Radish Noodle Soup is a refreshing and low-carb twist on traditional Japanese noodle dishes, utilizing thinly sliced radishes as a healthy alternative to pasta. This light and flavorful soup is perfect for a quick meal, packed with savory broth and vibrant vegetables.

Ingredients

• Daikon radish - 300 grams
• Chicken broth - 500 ml
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2 stalks, chopped
• Shiitake mushrooms - 100 grams, sliced
• Baby spinach - 50 grams
• Tofu - 100 grams, cubed
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced

Steps

1. Peel the daikon radish and use a spiralizer or a vegetable peeler to create thin noodles. Set aside.
2. In a pot, heat the sesame oil over medium heat, then add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
3. Add the sliced shiitake mushrooms and cook for another 3-4 minutes until they soften.
4. Pour in the chicken broth, soy sauce, and mirin. Bring to a simmer.
5. Add the radish noodles and cubed tofu to the pot. Cook for 5-7 minutes until the noodles are tender.
6. Stir in the baby spinach and chopped green onions, cooking for an additional 1-2 minutes until the spinach wilts.
7. Taste and adjust seasoning if necessary, then serve hot.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from radishes and spinach.

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