Chinese Daikon Radish and Ginger Soup

• 200 grams Daikon radish
• 1 thumbtip worth's piece of ginger
• 600 ml Water
• 1/2 tsp Chicken stock granules
• 1/2 tsp Salt
• 1 tsp Sesame oil
• 1 Green onions or scallions

1. Peel the skin from the daikon, and chop it into 7- to 8-mm thick half rounds (or quarters, if large).
2. Remove the skin off the garlic, then thinly slice.
3. Combine the water, the vegetables from Step 1, and the chicken soup stock in a pan, and bring to a boil over high heat.
4. After it comes to a boil, reduce to low heat and simmer for 20-30 minutes until the daikon becomes tender.
5. Once the daikon becomes tender, adjust the taste with salt and sesame oil.
6. Serve in individual bowls and garnish with scallions.
7. Bon appetit!

radish, ginger, water, chicken, salt, sesame oil, green onions

Taken from cookpad.com/us/recipes/171987-chinese-daikon-radish-and-ginger-soup (may not work)