Soup: Japan – 生姜と柑橘の大根と白菜のだし ▶ Shoga to Kankitsu No Daikon to Hakusai No Dashi (Ginger-Citrus Daikon and Napa Cabbage Broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

1 tsp neutral oil (optional)
2-inch piece fresh ginger, thinly sliced
3 scallions, whites and greens separated, thinly sliced
6 cups (1.4 L) low-sodium chicken or vegetable stock
1 lb / 450 g daikon radish, peeled and sliced into 1 / 4-inch half-moons
1 cup (70 g) shiitake mushrooms, thinly sliced (fresh or rehydrated dried)
3 cups (180 g) Napa cabbage, chopped
1 strip orange zest (about 3 inches), pith removed
1 tbsp (15 ml) rice vinegar, plus more to taste
1 tsp light soy sauce (or 1 / 2 tsp sea salt), to taste
1 / 4 tsp ground white pepper
Fresh cilantro leaves, for garnish (optional)
Toasted sesame oil, for finishing (optional)

Instructions

Warm the oil in a pot over medium heat. Add the ginger and scallion whites; cook 1–2 minutes until aromatic but not browned.
Pour in the stock and add the daikon, shiitake, and orange zest. Bring to a gentle simmer and cook 12–15 minutes, until the daikon is just tender and starting to turn translucent.
Stir in the Napa cabbage and simmer 3–4 minutes until wilted but still crisp-tender.
Season with rice vinegar, light soy (or salt), and white pepper. Taste and adjust acid and salt so the broth is bright and lightly seasoned.
Remove the orange zest. Ladle into bowls, garnish with scallion greens and cilantro, and finish with a few drops of toasted sesame oil if using. Serve hot alongside the pork belly.