Comments on: Sesame-Ginger Daikon Noodle Soup with Bok Choy, Snow Peas and Shiitake Mushrooms

By: Meaghan

Meaghan — Mon, 19 Oct 2020 15:48:17 +0000

In reply to Jonah Holland. Great catch! That has been updated.

By: Jonah Holland

Jonah Holland — Sat, 17 Oct 2020 23:45:02 +0000

Confused that it says vegetarian — chicken broth is one of the ingredients!

By: Meaghan

Meaghan — Tue, 25 Aug 2020 14:47:37 +0000

In reply to Molly. We love that you adapted! Thank you!

By: Molly

Molly — Tue, 25 Aug 2020 02:14:22 +0000

This was very good! I had to make some modifications because of what I had on hand, but still worked because I was able to keep the broth the same. Nice to have a go to recipe for daikon now.

By: Tina

Tina — Tue, 07 Jul 2015 13:40:28 +0000

Omg I love this recipe, cant wait to go home and make it. Love daikon in salads, my husbend makes a beef and daikon curry which is to die for. The pictures are absolutly beautiful!

By: Marcia

Marcia — Thu, 11 Jun 2015 01:04:33 +0000

Hello from Henderson, NV! I made this last night for dinner! I had to make a few changes since we are plant-based and our neighborhood Sprouts Farmers Market didn’t have any snow peas (I used green beans & they were delish). I ended up doubling everything because I had a couple portobello mushrooms and a few baby bella’s (on top of the shiitake’s) that needed to be used. I also spiralized some green cabbage to add to the mix, just because it was there, begging to be used! The mirin made a HUGE difference! It amazes me that that small amount would add such a flavor boost to the soup.

Ali, thank you so much for sharing your creations with us. Keep ’em comin’!!

By: Kate

Kate — Wed, 07 Jan 2015 23:43:18 +0000

Any suggestions of where to find mirin? I couldn’t find it at whole foods!

By: Vanessa

Vanessa — Mon, 06 Oct 2014 20:38:57 +0000

The soup looks delicious and I have just been inspired to start spiralizing!! Also, thanks for the info on the Roman Nose. My husband and I are always looking for good Italian eats. It’s def on our list of places eat.

By: EmayPA

EmayPA — Tue, 30 Sep 2014 13:46:16 +0000

Thanks for this timely recipe, Ali! Just got a couple of daikons fresh out of the ground in my CSA box. woot! I just KNEW you’d have them spiralized.

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 30 Sep 2014 12:21:06 +0000

In reply to Michelle | Coffee and Champagne. Thank you so much, Michelle!

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 30 Sep 2014 12:04:17 +0000

In reply to Katie. You can use coconut oil if you'd like, but sesame oil is what adds the rich flavor here!

By: Katie

Katie — Mon, 29 Sep 2014 21:40:53 +0000

Is there a substitute for the sesame oil? I really don’t like the taste of it for some
reason. Thanks!

By: Michelle | Coffee and Champagne

Michelle | Coffee and Champagne — Mon, 29 Sep 2014 19:44:58 +0000

Looks beautiful and way delicious. Such a great way to warm up this fall!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 29 Sep 2014 19:18:14 +0000

In reply to Letty. I walked right by The Columbia! I'm glad it brought back fond memories!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 29 Sep 2014 19:16:13 +0000

In reply to Anonymous.

It really is – it completes the flavor. Are you allergic? If you need to substitute, you can add in honey and dry sherry – you need a balance of sweet/acidic!

By: Anonymous

Anonymous — Mon, 29 Sep 2014 17:38:41 +0000

Is the mirin really important for the flavour? Is there a substitute at all for it?