This week I got a whole bunch of daikon radishes in my CSA share. Fantastic. Now, just what the hell are daikon radishes? I had no clue, so I wiki’d them. They look like huge albino carrots, but they don’t taste like carrots. I’m actually not sure how to describe their flavor and texture. They’re crunchiness reminded me of celery, but I hate celery. The flavor wasn’t celeryish though, so that was good. I’m not really sure what flavor they have actually. They’re good in soup at least as they didn’t get all mushy after bubbling for close to an hour. I’ll have to get back to you on the whole flavor thing…
Anyway, chances are you’ve had them in some dish at a Chinese, Korean or Japanese restaurant, but they aren’t something you’ve probably taken any notice of (at least I hadn’t noticed them before – which isn’t really saying much). I also got some bok choy in my CSA share so I went recipe shopping for some sort of soup I could throw them in. I decided upon Susan’s Thai Coconut Soup. The only problem was that I didn’t have any lemongrass, or tofu, or straw mushrooms, so I just threw whatever I found in the pot, wiggled my nose, clicked my ruby red heels together and hoped for the best.
I’m guessing the original version tasted pretty damn good. Mine was, well… it was good but not really good enough to bother remembering the various 7.4 extra ingredients I added to the soup so as to share the recipe with my readership (small though it may be). I suggest just trying Susan’s version (she’s actually knows how to cook as to where I just pretend to).
On a side note, if you’re putting noddles in a soup, cut them up. I’m an idiot from time to time and don’t think about things like this. It took a spoon, a fork and a pair of chopsticks to eat this soup. And I still splattered it all over me.
If you have a favorite way to prepare a daikon radish, what is it?