With the winter upon us, and flu season in full swing, sometimes you just want something that’s warm and cozy. For many people, soup seems to hit the spot perfectly. This low carb Daikon Noodle Soup recipe may be just what the doctor ordered. Whether you’re sick or not!
Daikon are a type of Japanese radish that is a winter crop. When paired with earthy mushrooms and sweet, caramelized onions, it really creates something special. Even better, this soup is Keto friendly and Whole 30 friendly, too. Perfect if you’re eating low carb.
Low Carb Daikon Noodle Soup
There are a few things that will make your life easier when eating low carb. You definitely want a good quality vegetable spiralizer. You also want to have an assortment of seasonings, as that helps make your food taste better.
A low carb Daikon Noodle soup recipe that is perfect for Keto or Whole 30 eating plans.
10 minPrep Time
1 hr, 10 Cook Time
1 hr, 20 Total Time
- 4” Daikon radish root
- 3 small white onions (or 2 medium)
- 3 TBSP Coconut Oil
- 3 TBSP vegetable stock
- Salt and pepper, to taste
- 8 oz. baby Portobello mushrooms, cut into thin slices
- 2 t. dried basil
- 2 t. dried oregano
- 1 t. garlic powder
- 32 oz. vegetable stock
- Garnish: (optional)
- 3 green onions, green parts only, finely sliced
- Remove outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long.
- Place trimmed strands on clean paper towels to absorb excess moisture and set aside.
- Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.
- Tip: Don’t cut the onions too thin, or they may burn while cooking.
- Over medium heat, melt coconut oil in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated.
- Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.
- Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits and then season the onions with salt and pepper, to taste.
- Next, add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes.
- Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10 – 15 minutes.
- Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.
- Ladle soup into individual serving bowls and garnish with sliced green onion. Serve immediately.
See how easy that was? You might want to use a cast iron skillet to brown the onions, as that would impart some great flavor.
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