Whole30 Daikon Noodle Soup is a light and satisfying Asian-inspired noodle soup made with spiralized daikon radish instead of traditional noodles. If you're looking for healthy daikon recipes or a lighter vegetable noodle soup, this easy dinner combines tender white radish noodles, caramelized onions, mushrooms, herbs, and savory vegetable broth.
🥢 Why You'll Love This Healthy Daikon Noodle Soup
Daikon radish makes a surprisingly good vegetable noodle because it can be spiralized into long, tender strands while keeping the soup light and satisfying. This vegan and gluten-free daikon soup combines caramelized onions, mushrooms, herbs, and vegetable stock for plenty of savory flavor. It's an easy way to turn white radish into a comforting Asian-inspired noodle soup without traditional pasta.
What is Whole30?
Whole30 is a program that helps people change their relationship with food. The program lasts for 30 days, and during that time participants eat whole, unprocessed foods. They avoid sugar, alcohol, grains, legumes, dairy, and other foods that can be difficult to digest. Whole30 is based on the idea that removing these foods from your diet will help your body to heal and feel better. The program has been successful for many people, and it is one of the most popular diet programs available today. If you are looking for a way to improve your relationship with food, Whole30 may be right for you.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Yield: 6 servings
Total Prep Time: 40 minutes
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Ingredients
- 4” Daikon radish root
- 3 small white onions (or 2 medium)
- 3 T. coconut oil
- 3 T. vegetable stock
- Salt and pepper, to taste
- 8 oz. baby Portobello mushrooms, cut into thin slices
- 2 t. dried basil
- 2 t. dried oregano
- 1 t. garlic powder
- 32 oz. vegetable stock
- Garnish: (optional)
- 3 green onions, green parts only, finely sliced
Instructions
Remove the outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean paper towels to absorb excess moisture and set aside.
Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.
Tip: Don’t cut the onions too thin, or they may burn while cooking.
Over medium heat, melt coconut oil in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated.
Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.
Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits and then season the onions with salt and pepper, to taste.
Next, add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes. Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10 – 15 minutes.
Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.
Ladle soup into individual serving bowls and garnish with sliced green onion. Serve immediately.
Variations
Whole30 Daikon Noodle Soup is easy to customize with different vegetables and proteins. Here are two simple variations that work especially well with the daikon noodles.
🍤 Shrimp Daikon Noodle Soup
For a seafood variation, add peeled shrimp during the final few minutes of cooking and simmer just until opaque. The combination turns the recipe into a light shrimp soup with noodles while keeping the spiralized daikon in place of traditional noodles. It's an easy variation for anyone craving an Asian seafood noodle soup without making an entirely different recipe.
🥬 Add Bok Choy
Turn this into a bok choy noodle soup by adding chopped baby bok choy during the final few minutes of cooking. It works especially well with the mushrooms and daikon noodles and keeps the soup completely vegan when prepared with vegetable stock.
🍲 A Light, Comforting Dinner
Warm broth, tender vegetables, mushrooms, and soft daikon noodles make this a cozy option when you're craving something lighter than a heavy dinner. It's also an easy recipe to customize with additional vegetables or your favorite protein.
Equipment
Special equipment: vegetable spiral slicer, such as the Paderno World Cuisine Tri-Blade Vegetable Spiral Slicer or the OXO Spiral Vegetable Slicer.
Storage
Store leftover Daikon Noodle Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. For longer storage, freeze the soup in a freezer-safe container for up to 2-3 months.
Top tip
Whole30 Daikon Noodle Soup is a delicious and healthy alternative to traditional pasta dishes. The key to making a great Whole30 Daikon Noodle Soup is to use fresh ingredients and to cook the noodles properly. Here are some tips to help you make the perfect Whole30 Daikon Noodle Soup:
- Use fresh daikon radishes for the best flavor and texture. Avoid pre-packaged, pre-shredded daikon as it can be watery and bland.
- Cook the noodles in simmering water for 2-3 minutes until they are just tender. Do not overcook the noodles as they will become mushy.
- Whole30 compliant chicken or beef broth can be used to add flavor to the soup. For a vegan option, use vegetable broth instead.
- Add your favorite vegetables to the soup for extra nutrition and flavor. Common additions include carrots, celery, and mushrooms.
- Fresh herbs can be used to add a touch of flavor to the soup. Try adding basil, oregano, or thyme.
- Whole30 compliant sauces can be used to add depth of flavor to the soup. Popular choices include coconut aminos or tahini sauce.
- Toppings such as green onions, cilantro, or diced avocado can be added for extra flavor and texture.
Whole30 Daikon Noodle Soup | Healthy Asian-Inspired Soup
Ingredients
-
- 4” Daikon radish root
-
- 3 small white onions (or 2 medium)
-
- 3 T. coconut oil
-
- 3 T. vegetable stock
-
- Salt and pepper, to taste
-
- 8 oz. baby Portobello mushrooms, cut into thin slices
-
- 2 t. dried basil
-
- 2 t. dried oregano
-
- 1 t. garlic powder
-
- 32 oz. vegetable stock
-
- Garnish: (optional)
-
- 3 green onions, green parts only, finely sliced
Instructions
Remove the outer skin of the Daikon root with a potato peeler. Using the smallest blade on a spiral slicer, spiralize the root into long, thin, spaghetti-like strands. For best results, trim the strands with kitchen scissors once they reach about 10-12” long. Place trimmed strands on clean paper towels to absorb excess moisture and set aside.
Slice off the ends of each onion and remove the papery outer layers. Cut onion in half lengthwise (from root to tip). Then cut each section across the middle to form four sections. Cut each section lengthwise into long strips.
Tip: Don’t cut the onions too thin, or they may burn while cooking.
Over medium heat, melt coconut oil in a large, heavy-bottomed skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir until coated.
Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.
Once the onions reach the desired depth of color, add 3 tablespoons vegetable stock to deglaze the bottom of the pan. Add more if necessary to scrape up all the brown bits and then season the onions with salt and pepper, to taste.
Next, add the sliced mushrooms, dried herbs, and garlic powder to the pan with the onions and sauté until tender, approximately 5 minutes. Add remaining vegetable stock to skillet and simmer over medium-low heat until heated through, about 10 – 15 minutes.
Increase heat to medium and add Daikon “noodles.” Cook for another 5-6 minutes and season with salt and pepper, to taste.
Ladle soup into individual serving bowls and garnish with sliced green onion. Serve immediately.
