Shiitake Daikon Soup

Name: Shiitake Daikon Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 quart chicken stock; 1 large onion; 1 large daikon radish; 2 cloves garlic; 1/2 inch ginger; 2 scallions; 8 ounces shiitake mushrooms; 3 tablespoons coconut oil, or fat of choice; 1 teaspoon coarse sea salt; 2 tablespoons fish sauce, plus more to taste

AIPMammal-Free

Prep: 20 min

Cook: 35 min

Total: 55 min

Looking for a delicious paleo Shiitake Daikon Soup? You've found the perfect dish. This recipe brings together wholesome ingredients like 1 quart chicken stock, 1 large onion, and 1 large daikon radish to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 55 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant and contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Shiitake Daikon Soup is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•1 quart chicken stock
•1 large onion
•1 large daikon radish
•2 cloves garlic
•1/2 inch ginger
•2 scallions
•8 ounces shiitake mushrooms
•3 tablespoons coconut oil, or fat of choice
•1 teaspoon coarse sea salt
•2 tablespoons fish sauce, plus more to taste

Instructions

1.Get your chicken stock heating up in a large pot over medium heat.
2.Chop the onion and daikon into small bite-sized pieces. Mince the garlic, ginger, and scallions. Slice the shiitakes and ditch the tough stems.
3.Melt two-thirds of your cooking fat in a frying pan. Add the daikon, onion, and sea salt, sautéing for 6-8 minutes until soft. Throw in the garlic and ginger for the last minute until fragrant.
4.Dump half of that sautéed daikon and onion mixture straight into the warm chicken stock, keeping the rest on a plate for later.
5.Grab an immersion blender and blitz the stock and veggie mixture until completely silky smooth.
6.Add the rest of your fat to the frying pan and sauté the mushrooms for 5-6 minutes until soft.
7.Toss the sautéed mushrooms and the reserved daikon/onion mix into your pureed broth. Add the fish sauce, lower the heat, and simmer for 15 minutes. Garnish with scallions and serve hot!