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.
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I found myself randomly with a couple of huge daikon radishes from a CSA share, and this sounded great. The combination of veggies and chicken with the other ingredients was beautiful up until I added the soy sauce. I have to watch my sodium so I use Bragg’s liquid aminos and no sodium broth. I should have tasted it before I added that much soy/soy substitute. I might’ve started with a quarter of that much soy and added more to taste. I would try it again using this method. Otherwise, it would have been really tasty. It was my own fault, it sounded like a lot for me personally but I just went with it. I do recommend it though.
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