Daikon Tomato Chicken Soup 番茄韓國蘿蔔湯


Winter months are the best time to make good soup with daikon and carrots. I like Korean daikon radish better than the Chinese turnip because of the milder flavor. Beef daikon soup is famous in Korean and other eastern countries. I use chicken more often because Lynard and I don’t eat beef that much. The tomatoes add more nutrition to the soup. It tastes pretty good, also easy to make. Don’t forget to add ginger, it goes well with the soup.


Daikon Tomato Chicken Soup 番茄韓國蘿蔔湯




Daikon Tomato Chicken Soup 番茄韓國蘿蔔湯

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
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This is a great winter soup for everyday meal, delicious and comforting.

Daikon Tomato Chicken Soup 番茄韓國蘿蔔湯

1 Korean daikon radish (1 1/2 lb, smooth and firm) peeled, cut into small chunks
2 tomatoes, cut into small chunks
1 onion, 2 cloves garlic, 1 big chunk ginger, cut into thin slices
1 chicken breast, 1 thigh, skinless, cut into small pieces
1 carton (32 oz) chicken broth, low sodium
5 to 7 cups water as needed for soup, cook until hot


Season chicken with salt and black pepper, 1 teaspoon sherry wine and 1/2 teaspoon cornstarch, mix well. In a saute pan with hot oil, slightly brown the chicken until fragrant, add 1 tablespoon chopped onion, stir, cook about 1 minute, dish up and put aside. (Optional: Add 1/4 cup chopped celery with the onion if you want.)

Add oil in a large pan or soup pot, wait until hot. Saute onion, garlic and ginger, add a pinch of salt, cook until fragrant. Add Korean radish, season with a little bit of salt, black pepper and 1 tablespoon sherry wine, stir and cook 3 to 5 minutes. Add chicken, mix with vegetables, cook 2 more minutes, add tomatoes, mix well. Add chicken broth and hot water as needed for the soup. Bring to a boil, skim off fat and foams on top.

Cover the pot, leave a small gap. Cook on medium heat for 45 minutes until vegetables soften and soup mellowed. Stir as needed. This is a great soup for everyday meal, delicious and comforting.


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