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a bowl of Korean radish soup placed on a wooden board

Korean radish soup

A healthy and easy to digest soup for your baby! This Korean radish soup is especially great to serve during times of illness, teething and constipation.
5 from 4 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 2 tablespoons sesame oil
  • 6 ounces beef brisket or chuck, cut into bite sized pieces
  • 400 grams Korean radish or daikon, cut into 1 inch squares and 1/4 inch thick
  • 5 cups water
  • 1 tablespoon minced garlic
  • 6 ounces shiitake or cremini mushroom, thinly sliced
  • 2 green onions, sliced diagnoally
  • 1-2 tablespoons low-sodium soy sauce for soups (see note)

Instructions

  • Heat sesame oil in a pot over medium heat. Add beef and cook until about 70% cooked.
  • Add radish and stir for about 1-2 minutes.
  • Add water and bring to a boil. Add garlic. Using a small fine mesh strainer, skim off the foam floating on top. Reduce heat to medium and cook for about 10 minutes.
  • Add mushrooms and green onion and cook for 2-3 additional minutes. Set aside portion for baby and add soy sauce You can add more to taste, if you wish.

Notes

While you can use regular soy sauce, the soup will turn out darker and sweeter so try adding less to start. 
It tastes better with time so I highly recommend making this the day before, if possible! Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 158kcal | Carbohydrates: 7g | Protein: 11g | Fat: 10g | Sodium: 72mg
Course Dinner
Cuisine Asian
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