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Lilly’s Table

 
 
© Lillys-Table.com Photo of Asian Daikon & Rice Soup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Asian Daikon & Rice Soup

 

Daikon radishes are famous additions to Asian soups. If they are not available, any seasonal root vegetable will do. Allow this to simmer for at least 45 minutes, but longer will cause a starchy thicker textured soup. The garnish is a fun addition, but entirely optional.

Ingredients

  • 4 cups broth
  • 1 cup brown rice
  • 4 leeks, trimmed, the whites thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 lb daikon radish, peeled and thinly sliced
  • 2 cloves garlic, finely minced
  • 2 teaspoons ginger, finely minced
  • 2 cups water, or more as needed
  • 1 teaspoon coconut oil, optional
  • 4 wonton wrappers, optional

Serving Size: 4 People

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Preparation Instructions

Combine all of the ingredients in a large saucepan, except the oil and wonton wrappers.

Bring up to a simmer for about 45 minutes until the brown rice is cooked through and the ingredients have melded together. Add more water if needed for a more broth-y soup.

Alternatively…

Place in a crockpot for 4-6 hours at low heat.

Or…
Add to a pressure cooker, bring up to pressure for 20 minutes until the brown rice is cooked and everything is soft.

For the extra garnish:
Melt the coconut oil in a skillet over medium heat. Slice the wonton wrappers in thin strips. Sear on each side, about 2-3 minutes total until crispy and golden. Serve on top of the soup.