A Soup to Soothe Spring Allergies
As some of us know all too well, the splendor of spring can be dampened by draining allergies. This cleansing daikon radish soup is a wonderful antidote to soothe spring allergies and counter that seasonal congestion and scratchy throat. Plus, it’s very easy to make!
All you need is daikon radish, fresh ginger root, shiitake mushrooms, wakame seaweed, and a little bit of olive oil, salt, and freshly cracked pepper. You can add some miso paste and turmeric for even more flavor.
Here’s why it’s a healing tonic:
Daikon, a large and mild radish native to continental Asia, is esteemed in Chinese medicine for its cooling, detoxifying properties. It quells excessive dampness in the body by reducing mucus and, as a result, helps the lymph system flow more efficiently. The ginger offers a warming, sinus clearing kick and promotes healthy digestion. Wakame, which is an edible seaweed, is another cooling and cleansing food that helps dissolve phlegm. Shiitake mushrooms are considered an immune booster in Chinese medicine and also offer a nice earthy tone to the soup. If you choose to add turmeric for an extra boost, you’ll benefit from this miracle spice’s powerful astringent and anti-inflammatory qualities. For additional seasoning, consider stirring in some miso paste after you’ve removed the soup from the heat source. Miso is naturally fermented and full of healing microbes that nourish the digestive track.
You should be able to find all of these ingredients at your local health food store.
- 1 Daikon Radish, rinsed well and cut into 1/4″ semi-rounds
- 3/4 inch piece Ginger Root, peeled and coarsely minced
- About 12 Fresh Shiitake Mushrooms
- A little less than a tablespoon of Olive Oil
- 1 1/2 tablespoons Wakame Seaweed
- 4 cups Water
- Optional: 1/2″ piece of fresh Turmeric Root, minced, or a 1/4 teaspoon Ground Turmeric
- Optional: 3 teaspoons Miso Paste, or more to taste
- Salt & Pepper to taste
- Using a damp paper towel, gently brush the mushrooms clean. Trim the stems and then slice into 1/4″ sections.
- Heat a soup pot over medium heat and add the olive oil. Place ginger and mushrooms in the pot and sauté for 2-3 minutes. It’ll begin to smell nice and fragrant! Add the daikon radish and sauté for a few more minutes, until daikon is slightly tender. If you’re using turmeric, stir it in.
- Add water and bring to a boil. Reduce heat to low and let simmer for about 20 minutes, stirring occasionally. In the meantime, place the wakame in a small bowl and cover with water. Set aside for at least 5 minutes.
- Drain the seaweed and stir into the soup.
- Remove soup from heat and either serve as is or add miso by doing the following: Ladle a little bit of broth from the soup into a small bowl. Add the miso and whisk together with a fork, a technique that helps prevent clumping. You also don’t want to add the miso to boiling liquid as it will kill of the positive microbes. Pour this back into the soup and enjoy!
Recipe & photos by Sophie Slater