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Asian Chicken and Daikon Radish Soup

Servings: 4

Prized for its sweet, subtle flavor, daikon radish is popular in many Asian cuisines. Here, it adds a bit of crunch to a healthful chicken soup.


  • 12 oz. boneless, skinless chicken breast, preferably organic
  • 1 tsp. kosher salt
  • 2 star anise
  • 1 2-inch piece fresh ginger, thinly sliced, and
  • 1 Tbs. finely chopped fresh ginger
  • 2 cloves garlic, smashed
  • 1-1/2 Tbs. peanut oil
  • 1 tsp. sesame oil
  • 3 small shallots, halved lengthwise and thinly sliced (about 1/2 cup)
  • 3-1/2 oz. shiitake mushrooms, sliced 1/4 inch thick
  • 2 Tbs. Shaoxing wine or cooking sherry
  • 2 cups lower-salt chicken stock
  • 1/4 cup soy sauce
  • 5 oz. daikon radish, peeled and sliced into 1/4-inch-thick rounds (if daikon is large, cut slices in half)
  • 10 oz. baby bok choy, sliced 1/2 inch thick
  • 2 tsp. sambal oelek
  • Fresh cilantro sprigs, for garnish

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 70
  • Fat (g): 7
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 45
  • Sodium (mg): 1650
  • Carbohydrates (g): 12
  • Fiber (g): 1
  • Sugar (g): 5
  • Protein (g): 22


  • In a medium saucepan, combine 4 cups of water with the chicken, salt, star anise, sliced ginger, and garlic. Slowly bring to a simmer over low heat, about 10 minutes. (If brought to a boil too quickly, the chicken will become tough.) Simmer for 10 minutes, then remove from the heat, cover, and let sit for 10 minutes. Remove the chicken from the liquid, and strain the solids, reserving the poaching liquid. When cool enough to handle, shred the chicken, then set aside.
  • In a medium Dutch oven or other heavy-duty pot, heat the oils over medium-low heat until shimmering. Add the shallots, shiitake, and chopped ginger, and cook, stirring, until the shallots soften, about 2 minutes. Add the wine and cook, stirring, to deglaze the pan, 30 seconds. Add the stock, soy sauce, and reserved poaching liquid, and bring to a simmer over medium-high heat. Stir in the radish, bok choy, sambal oelek, and shredded chicken, and simmer lightly until the bok choy is crisp-tender, about 2 minutes.
  • Divide the soup among 4 serving bowls, and garnish with the cilantro sprigs.


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