Corn, Daikon & Carrot Soup

The other night I was preparing some paper craft for my Sunday School class and then something hit my nosebuds. wait… nostrils. ( I was going to delete nosebuds but decided not to because it sounds funny to me. Made me giggle :-D)

It smelled almost foul. All sorts thoughts ran through my mind. Did we step on something on our way in? Did a stray cat do its thing near the door? What is that SMELL?

Then I walked into the kitchen and oh! Right. It was the daikon soup boiling away in my slow cooker. I felt like the silliest human on the face of the earth. Yes, daikon (or white radish) gives of a strange smell when it’s being cooked. And it can be overwhelming if you are hit unawares. But it really isn’t that bad! I know, there I was wondering if a cat did it’s thing and then now I say it isn’t that bad. But really, if you know it’s daikon, it’s really alright.

I like daikon for it’s taste, unique smell and mostly it’s soothing properties. My mom always says it cools the body down. And yes, we needed it because we had a bit of throat discomfort recently, my hubs and I. I figured since I would be boiling some soup for our assembly’s lunch, may as well do something that will benefit everyone.

I forgot to take pictures of the process but you get the drift. Place everything in the pot, boil and you get this:

The corn and carrot lent a fantastic sweetness to the soup while keeping it very light. I reheated the leftover soup, adding some miso paste and an egg to go with dinner the next night. It was awesome.

xoxoxo, Jayne

“Verily, verily, I say unto you, Except a corn of wheat fall into the ground and die, it abideth alone: but if it die, it bringeth forth much fruit.” (John 12:24)

Corn, Daikon & Carrot Soup

Ingredients:

300 gms Pork Knuckle Bones, scalded
4-5 dried Scallops
5-6 dried Oysters
4-5 pieces Solomon’s Seal (yuk chuk)
4 Red Dates
1 tbsp Goji Berries (kei chi)
1 Daikon, peeled and cut to large chunks
1 Carrot, peeled and cut to large chunks
1 whole Corn, cut  to 1 inch pieces OR half if not too big

Salt, to taste

  1. Prepare your ingredients.
  2. Boil about 1 1/2 litres of water on the stove.
  3. Meanwhile, place all the prepared ingredients in the slow cooker pot.
  4. Once water boils, pour in the water until it comes about 1/2 inch from the top.
  5. Cover and boil on LOW for 8 hours or HIGH for 4 hours.
  6. Salt to taste.

If boiling on the stove,

  1. Prepare your ingredients.
  2. Place all ingredients in the pot and add 1 1/2 litres water in the pot.
  3. Bring to a boil and lower heat to simmer for 1 1/2 – 2 hours.
  4. Salt to taste.

Comments

  1. What is Solomon’s Seal?

    • Hi there, Solomon’s Seal Rhizome is the English name for a Chinese herb called “yuk chuk”. It’s a root of a tree and looks a bit like ginger. For the chinese, this root is used, sliced very thinly, in soups and broths to add nutritional benefits. It supposedly helps with muscles (sports injuries, gastrointestinal inflammation, feminine cramps etc.) I like it because it adds a subtle herbal fragrance to my soups!

      If you are interested to read more, http://www.solomonsseal.net/abouttheplant.html is a good source. 🙂 Thanks for commenting!

      • Thanks it sounds useful, I’m going to have to check out the local asian market and see if I can find it. Is there a common western herb or vegetable that you could compare the flavor to?

        • I’m not sure if it’s a common western herb. I doubt it is since I’ve only ever seen it used in Chinese soups. But that’s the root/rhizome part. The leafy bits might be used in Western cooking, though I can’t be sure. This ingredient, to me, doesn’t have so much of a taste than a fragrance. If you have taken ginseng before then Solomon’s Seal Rhizome is reminiscent of that, albeit on a much milder note. You should be able to get it in any Chinese or Asian herbal store. Hope you enjoy it!

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