The combination of shiitake and daikon can be instrumental in helping your body break down excess protein and fat that may have accumulated in and around various organs and systems. A consommé like this is also the perfect starter to a hearty meal. Light and fresh, this thin soup relaxes the body and aids in the digestion of rich feasts.
Makes 3-4 servings
4 cups spring or filtered water
1 (2-inch) piece kombu, soaked for 2-3 minutes, until tender and diced
3-4 dried shitake mushrooms, soaked for 10-15 minutes, until tender, left whole, stemmed
6-8 round slices fresh daikon, ¼-inch thick
Organic soy sauce, to taste
1-2 scallions, thinly sliced on the diagonal, for garnish
Place the water, kombu, and whole shiitakes in a saucepan over medium heat. Cover and bring to a boil. With the tip of a sharp knife, score each daikon round and add them to the soup. Cover, reduce heat to low, and simmer until the mushrooms and daikon are tender, about 10 minutes. Lightly season with soy sauce; simmer for 5 minutes more. Remove the kombu and discard. Serve hot, 2 daikon and 1 shiitake per bowl, garnished with scallions.
Cook’s Tip: When soaking kombu, allow it to stand in water just until tender. If you soak it too long, the minerals will leach into the water and the kombu will develop a slickness that will make difficult to work with and unappealing to eat.