Soup: Japan – 生姜とレモンの大根すまし汁 ▶ Shōga to Remon No Daikon Sumashi-Jiru (Ginger-Lemon Daikon Clear Soup)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 tbsp (15 ml) neutral oil (optional)
2-inch piece fresh ginger, thinly sliced
6 cups (1.4 L) low-sodium chicken broth (or light dashi)
1 small daikon radish, peeled and thinly sliced into half-moons
4 dried shiitake mushrooms (or 6 oz / 170 g fresh), thinly sliced
1 tbsp (15 ml) light soy sauce or tamari (low-sodium)
1 tsp (5 ml) rice vinegar
1 / 2 tsp ground white pepper
Kosher salt, to taste
2 scallions, thinly sliced
1 tbsp (15 ml) fresh lemon juice, plus wedges for serving
A few drops toasted sesame oil (optional)
Toasted sesame seeds and cilantro leaves, for garnish (optional)

Instructions

Warm the oil in a medium pot over medium heat. Add the ginger and sauté 30–60 seconds until fragrant.
Pour in the broth and bring to a gentle simmer.
Add the daikon and shiitake; simmer 8–10 minutes until the daikon is tender and translucent.
Season with soy sauce, rice vinegar, white pepper, and salt to taste.
Turn off the heat, stir in the scallions and lemon juice. Taste and adjust acidity or salt as needed.
Ladle into bowls, finish with a drop of toasted sesame oil if using, and garnish with sesame seeds and cilantro. Serve with lemon wedges.